Zucchini Crisp

We had a crazy amount of zucchini from our garden and you can only make so much zucchini bread. I found this recipe online and it worked out more like a crisp than a cobbler (as it was advertised as such). Still super tasty and I didn't tell anyone it was zucchini until they ate it and loved it.

8 c. peeled and chopped zucchini
2/3 cup lemon juice
1 c. sugar (I used less)
1 tsp. cinnamon
½ tsp. nutmeg

In a large skillet over medium heat cook zucchini and lemon juice until tender, about 15 minutes. Add sugar, cinnamon, and nutmeg; simmer one minute. Remove from heat and add ½ cup of the crust mixture.

Crust:
4 c. all-purpose flour
2 c. sugar
1 ½ c. cold butter (NOT margarine)

Combine flour and sugar in a large mixing bowl. Cut in butter until crumbly. (I began with my pastry blender but found that my fingers worked so much better with this amount of butter) Set aside ½ cup for the filling. Take ½ of the remaining mixture and pat into a greased 9x13-inch baking dish. Spread zucchini mixture over crust. Crumble remaining crust over the filling. Sprinkle with cinnamon. Bake at 375• for 35-40 minutes or until golden and bubbly.

Chicken and Vegetable Soup

Another  slow-cooker recipe I haven't tried, but will soon. It looks perfect for this time of year!

6 scallions

2 ribs celery

1 zucchini

1 carrot

2 medium potatoes

1 large tomato

2 chicken thigh fillets

2 T. butter

8 c. chicken broth

salt and pepper

2 oz. green beans

1/2 c. fresh or frozen peas

2 T. chopped parsley

1/4 c. uncooked rice

1. Finely chop the scallions and celery. Finely dice the zucchini, carrot, and potatoes> Core, halve, seed, and chop the tomato. Skin the chicken thigh fillets, trim away any fat, and finely dice the meat.

2. Heat the butter in a large frying pan over medium-high heat. Add the scallions, celery, zucchini, and carrot; cook, stirring frequently, until the vegetables have softened, about 5 mintues.

3. Transfer the vegetables to a slow cooker and pour in the broth. Add the potatoes, tomatoes, and chicken meat. Season to taste with salt and pepper.

4. Close and cook on Low for 8-10 hours. About 4 hours before serving, dice the green beans and stir them in along with the peas, parsley, and rice.

5. Ladle into bowls and garnish with chopped chives. Serve with lots of good crusty bread.