I'm actually NOT tired of zucchini... it's just hard keeping up every so often. They ripen in spurts. Found another recipe I hadn't made in quite a while, and since my tummy wasn't feeling great yesterday, decided it would be just the thing. And it was.
Zucchini and Brown Rice Soup
1 lb zucchini (about 2 medium)
½ lb spinach or chard (1 bunch)
6-8 cups chicken or vegetable broth
½ long grain brown rice
1 ½ cups sliced onions
3 Tbsp butter
Salt and freshly ground pepper
Wash, trim and grate the zucchini.
Wash the spinach leaves, dry and cut into thin strips. (I used chard and removed tough stems)
Bring the broth to a boil, stir in the rice, lower heat, cover and cook slowly until the rice is just tender, about 40 minutes.
In large sauté pan, cook onions in butter until wilted and golden.
Stir in zucchini and cook, stirring, 4-5 minutes. There will be moisture left in the pan.
Mix in the spinach and cook until barely wilted. Set aside.
When rice is cooked, stir in the zucchini mixture, heat through, and season with salt and pepper.
The soup will be fairly thick. Thin with additional broth if you wish. Makes about 2 quarts.
For a heartier soup, add cooked chopped chicken.