Moo's Cream of Zucchini Soup

1 lb. zucchini, coarsely diced
2 T shallots or scallios, minced
1 clove garlic
2 T olive oil
1 tsp. curry powder
1/2 tsp salt
1/2 cup sour cream or plain yogurt
1 3/4 cups chicken or vegetable broth

Wash zucchini but do not peel. Dice coarsely. Mince shallots (or scallions). Heat olive oil in large sauce pan and add zucchini, shallots and garlic. Cover and simmer for about 10 minutes. Stir occasionally. Do not let vegetables brown. Put cooked vegetables into blender or food processor. Process then add the remaining ingredients and blend again. You can serve this soup hot or cold.

Spicy Szechwan Zucchini

Eat your veggies! Tired of the same old zucchini in a casserole or steamed zucchini? Here's a way to cook zucchini that spice up your life...or at least your vegetables. It's a palate pleaser in my book. Sometimes I substitute eggplant.

1 pound of zucchini
½ T fresh ginger, peeled and chopped
1 t garlic, chopped
1 T hot bean sauce
1 t. sugar
1 t. salt
½ cup chicken broth (or vegetable broth)
½ T wine vinegar
½ T sesame oil
1 T scallions, chopped
5 T olive oil

Wash zucchini but don't peel. Cut off tops and chop into bite-size pieces. Heat oil in wok to a medium heat. Stir fry zucchini until just soft. Scoop out onto paper towel and squeeze out excess oil by pressing with spatula. Put aside. In same oil, stir fry garlic, ginger and hot bean sauce for a few seconds, then add soy sauce, sugar, salt and broth. Bring to a boil, and add zucchini. Cook about a minute, until most of the sauce is absorbed into the vegetables. Add vinegar and sesame oil and continue to stir fry. Mix in chopped scallion and serve.