Zucchini Soup and Panini’s

Tonight’s dinner was an old standby… Zucchini soup. Super quick and easy to make, and cheap too! I added on the panini’s for a little protein, but really either one by itself would’ve been enough. Yay for leftovers!
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I’ll start with the zucchini soup first. I take 3 large zucchini, (size matters here – the bigger the better!) and chop them into large chunks.

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Place chopped zucchini in a microwave save dish. Add a little water or chicken broth – just enough to cover the bottom of the dish. Cover and microwave approximately 9 minutes on high. Once zucchini is done use a slotted spoon to take the zucchini out of the dish. Place the steamed zucchini in a blender (you may need to run it a little before you add the other ingredients to make some room if you used giant zucchini a like I did).
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Add about 1/2-1 cup of chicken broth (depending on how thick you want the soup) to the zucchini and a tablespoon or two of butter. Blend until smooth. Add garlic powder, onion powder, paprika and crushed black pepper to taste. Blend enough to mix together all the ingredients.

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Serve with shaved parmesan and croutons. If you don’t plan to serve with either, add a little salt to the soup and mix. (The Parmesan and croutons add enough salt that I don’t add it)

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Now, onto the panini’s! I used whole grain Italian bread, and smeared a little pesto on one side of each sandwich.
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Add sliced chicken breast, sliced tomato, some roasted red peppers, fresh spinach, fresh mozzarella and a few basil leaves.20130729-212443.jpg20130729-212453.jpg
Throw it on the panini grill and press that sucker flat!

Again, this made waaaay more than we planned for dinner, but it makes for great leftovers. :). Enjoy!

Zucchini Soup

Ingredients
3 large Zucchini
1/2-1 cup Chicken Broth
1-2 tbsp Butter
1-1/2 tsp Garlic Powder
1/4-1/2 tsp Onion Powder
1/4 tsp Paprika
1/4 tsp Fresh Cracked Black Pepper
Shaved Parmesan, for serving
Croutons, for serving

Directions
I’ll start with the zucchini soup first. I take 3 large zucchini (size matters here – the bigger the better!) and chop them into large chunks. Place chopped zucchini in a microwave save dish. Add a little water or chicken broth – just enough to cover the bottom of the dish. Cover and microwave approximately 9 minutes on high. Once zucchini is done use a slotted spoon to take the zucchini out of the dish. Place the steamed zucchini in a blender (you may need to run it a little before you add the other ingredients to make some room if you used giant zucchini a like I did). Add about 1/2 -1 cup of chicken broth (depending on how thick you want the soup) to the zucchini and a tablespoon or two of butter. Blend until smooth. Add garlic powder, onion powder, paprika and crushed black pepper to taste. Blend enough to stir together all the ingredients. Serve with shaved parmesan and croutons.

Panini’s

Ingredients
1 loaf 5 Whole Grain Italian Bread, sliced in half
2 tbsp Pesto
15 slices of Chicken Breast Sandwich Meat
1 Tomato, sliced
1 Roasted Red Pepper, sliced
1/2 cup Spinach
7-8 slices of Fresh Mozzarella
10 Fresh Basil Leaves

Directions
Slice bread in half and cut into sandwich-size portions. Smear a little pesto on one half of each sandwich. Layer on chicken breast, tomato, roasted pepper, spinach, mozzarella and basil leaves. Put the sandwich in a panini press and press until cheese has melted and sandwich is nicely flattened and crisp.

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