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Photography by Tessa DeLine.

This is another use for extra zucchini or your favorite summer squash toward the end of the summer season. Shelf-stable evaporated milk replaces the heavy cream associated with bisques. Evaporated milk is much lower in calories than heavy cream and still provides a silky flavor and texture. The potato flakes replace flour as a gluten-free thickener.


6 cups unpeeled zucchini, chopped

1 cup onion, chopped

1 quart chicken or vegetable stock

2 teaspoons ground coriander

1 teaspoon garlic, minced

¼ teaspoon white pepper or to taste

½ cup dehydrated potato flakes

½ cup evaporated milk

Salt to taste



In a medium- to large-sized covered saucepan over medium high heat, cook zucchini, onion, chicken stock, coriander, garlic and white pepper, stirring occasionally. Continue to cook until the onion and zucchini is softened and translucent, about 30 minutes.

Using a stick blender, add potato flakes and evaporated milk, puree until smooth. (If you don’t have a stick blender, use a blender or food processor and work in batches.) Add more potato flakes if you want a thicker soup. Add salt to taste.

Servings: 6

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More to Explore

Fun facts about zucchini and summer squash

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  • Zucchini can be eaten raw or cooked.
  • You can eat the blossoms.
  • Zucchini and summer squash can easily crosspollinate with pumpkins and other types of squash.
  • Zucchini and summer squash in the garden do not tolerate cold or frost.
  • Zucchini and summer squash are low in calories, high in fiber, rich in antioxidants, high in vitamin A, and known to aid in digestion and lower blood sugar levels.
  • Zucchini has more potassium than a banana.
  • Zucchini and summer squash taste best when picked young; the larger the zucchini, the less flavor it will have.
  • One zucchini has about 25 calories. (A potato has about 130 calories.)



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