Rate & Review
This zucchini soup is a simple and delicious option for any day of the week. Prepared with smooth evaporated milk, it will help you enjoy a warm family moment.
Ingredients:
2 lbs. (about 5 to 7) zucchini cut into chunks, divided
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
1 1/2 cups water, divided
1 can (14 1/2 oz.) chicken stock, divided
2 tablespoons butter or margarine
2 tablespoons chopped onion
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Directions:
COOK zucchini in a small amount of water in a large saucepan for about 10 minutes or until tender. Drain.
PLACE half zucchini, half evaporated milk, half water and half chicken stock in bowl of food processor or blender container; process until smooth. Place in large bowl. Repeat with remaining halves. Add to bowl and set aside.
MELT butter in large saucepan on medium heat. Add onion; cook until soft, about 3 minutes. Stir in zucchini mixture. Season with salt and pepper; cover. Bring to a boil (about 15 minutes), stirring occasionally.
Estimated Times:
Prep Time:
15
Cooking Time:
30
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Review This Recipe
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Great Soup!
Denise D from
I made this soup with roasted zucchini and added poblano peppers and it was a great success!
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great lowfat dish
karenanne cutler from
Gloucester City, NJ
made the soup with low-fat evaporated milk to lower calories more. Added more onions and topped with a little nutmeg. Family really enjoyed it.
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lots of zucchini - so little time
BERNADETTE Burch from
Mechanicsburg, PA
Just made this soup for dinner (with modifications as we all do) adding ham and potatoes) and it was very good. A great way to use fresh zucchini from the garden.
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Delicious
Jan Wilkins from
Blytheville, AR
I had been given some Zucchini & decided this would be a great evening meal with side salad and bread sticks. 5-stars
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Used Frozen Zucchini's
Donna Bovee from
Columbia Falls MT
I have lots of frozen Vegis in my freezer from last summer and this was a great way to use some up for more room this summer this is a very nice soup my family loved it and my 3 yr old grandson ate 3 bowls of it so its a winner at our home...
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Yummy
R F from
Dubai
Very easy and very delicious...highly recommended
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Delicious Zucchini Soup
margaret ford from
Monterey, TN
This is great, smooth and delicious. For zucchini lovers every where. Thank you for this recipe. I raise tons of zucchini ever year and freeze it. It is so versitile from soup to bread.
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Delicious Zucchini Soup
Joan Randall from
CAPE CORAL, FL
With the addition of fresh thyme, this was a very flavorful soup. The second time I made it, I also used reduced fat Carnation milk with no reduction in flavor but a reduction in calories.
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delicious zucchini soup
ERIS BLANTON from
WATERTOWN, NY
We loved the soup, not one drop left over.
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soupalishes
Marianna Neeley from
ROCKFORD, MI
I had lots and lots of zucchini this year and this was the best all time recipe I had made I ended up use a lot of the zucchini on this recipe and frezzing it for later time...
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Zucchini Soup
Mona Collins from
WESTBOROUGH, MA
Easy to make. Although I love Zucchini I would leave out the onions. Sometimes the onions can over power the other ingredients.
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zucchini soup
sheri graves from
FARMERVILLE, LA
good,i used beef stock and added a little black pepper and cheese.
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A Show Stopper Recipe!
Angela Elkowitz from
CUMMING, GA
This recipe gets rave reviews every time I make it. It's a great base recipe that can be changed into a "show stopping" soup by adding a few ingredients. I sauted bacon in the onions and added parmesaen cheese and a pinch of red pepper to create a soup everyone in my household raves over. All my friends think I am a gourmet cook when I make this soup. Other add-ins such as seasoned toasted bread cubes, ham, chili powder, sour cream, etc., etc. make this dish delicious and versatile.
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Delicious Zucchini Soup
Ruth Minsk-Whitehead from
OCALA, FL
Delicious I just added a pinch of chili powder to give it a little zip
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Zucchini Soup
Debbie Criswell from
BROWNS VALLEY, CA
I made this soup the other day. It's wonderful, I added some crushed red pepper flakes to give it a little kick. I will be making this again.
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soup
sarah auten from
Hayden, ID
It was kind of bland. Needed some spices, or some parmassean cheese on top.
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Zucchini Soup
BONNIE CHADWICK from
FOWLERVILLE, MI
Very Easy to make. Could be spicier. Thanks
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Delicious Zucchini Soup
Carolee Strobel from
CHATHAM, VA
I had such a yield of zucchini from the garden this year, I was happy to find this soup recipe. First of all, it is very good. Secondly, I had to improvise by using dried chopped onion as I was out of fresh onion. I just melted the butter and softened the onion in the butter and added it to the soup as called for. It was delicious and we ejoyed it. Thanks for sharing.
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Wonderful Summer Soup
morgan hayes from
LEBANON, TN
Zucchini is bountiful in our garden at the present. What a wonderful way to use it & share with others. It is delicious & nutritious. I have already made two batches. It is great & easy.
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Delicious Zucchini Soup
Bonnie Orgovan from
EUCLID, OH
Easy to prepare and a wonderful use of end-of-season zucchini. I added a shake of red pepper flakes and they really zipped up the flavor.
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Long search
G Wolfe from
Barefoot Bay, FL
Searched long and hard for a creamy "Z" soup. This is it.
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Sounds yummy
Sara Chadwick from
I love zucchini and this soup sounds amazing. I am going to try making it this week!
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very nice
Carine Nadel from
LAGUNA HILLS, CA
This was a very pleasing fall lunch. It's creaminess made it very homey and filling. It was a very mild but nice taste
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Zucchini Soup
Gina M Johnson from
West Jordan, UT
It sounds delicious I'm making this for my family tonight!
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Zucchini Soup
Gina M Johnson from
West Jordan, UT
It sounds delicious I'm making this for my family tonight!
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Very Good!
Angela from
ANTIOCH, IL
I made this the other night with only one slight variation -- I used Low-Carb milk and heavy cream to substitute for the Evaporated milk (I'm an Atkin's follower). This was so-o-o yummy! Will definitely make it again :D
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Hootie
Wanda Smith from
My husband and I both enjoyed this soup and will definitely make it again. It is very easy to make and has a wonderful taste. I may try to thicken it just a little next time.
Nutrition Facts
Serving Size:
8
servings
Servings Per Recipe:
0
- Calories: 120
- Calories from Fat: 60
- Total Fat: 7g (11% of DV)
- Saturated Fat: 4g (21% of DV)
- Cholesterol: 25mg (8% of DV)
- Sodium: 720mg (30% of DV)
- Carbohydrates: 8g (3% of DV)
- Dietary Fiber: 1g (5% of DV)
- Sugars: 4g
- Protein: 6g
- Vitamin A: 4% of DV
- Vitamin C: 60% of DV
- Calcium: 15% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Spend more time enjoying this Pesto and Pasta with Lemon and Shrimp than preparing it! Grated lemon peel adds a fresh and citrusy touch to this simple and elegant dish.
Ingredients:
1 package (9 ounces) BUITONI Refrigerated All Natural Linguine, prepared according to package directions
8 ounces cooked medium shrimp, kept warm
1 container (7 ounces) BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil
1 1/2 teaspoons grated lemon peel
2 tablespoons thinly sliced green onion
Directions:
COMBINE pesto and lemon peel in medium saucepan. Cook over medium-low heat, stirring frequently, for 6 to 8 minutes or until heated through. Transfer cooked pasta to serving plates. Top with sauce and shrimp. Sprinkle with green onion.
Estimated Times:
Prep Time:
10
Cooking Time:
10
Cooling Time:
0
Servings:4
In this recipe:
Review This Recipe
-
(Almost) Perfect Pasta
Lindsie from
I sort of used this recipe as a basis of my meal. Because Buitoni pasta was not available at my grocery store, I opted for dried linguini instead. I added a little twist to this recipe by roasting a container of grape tomatoes and adding those to the mixture. The lemon offered the perfect tangy flavor to the pasta, though I chose to add more than was called for. This recipe, because of the pre-cooked elements, is perfect for entertaining so that you can actually mingle with your guests instead of being stuck in the kitchen!
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exellent
pastriechef from
dawson springs, ky
it looks real great and it's look lokks great but i am allergic to shrimp oand or shelfish and or seafood!!!!!!! but my mom says it it good she is not alergic!!!!!
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A family pleaser!
Cristina Steele from
I really liked this recipe, but I did make a few changes. I added a half of a red bell pepper (finely chopped), and some minced garlic. I initially sauteed the pepper, garlic & green onion together then added the rest of the ingredients (I thought the amount of lemon zest was perfect). This dish also makes for good leftovers!!
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a slight change
Christine from
Providence, RI
I make this but add 1/2 pound of cooked scallops (in addition to the shrimp). It's a yummy seafood dinner.
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Yummy!
Miranda from
Pembrok Pines, FL
This meal was so fast and delicious. I added saute onions to give it a little kick!!! It was excellent. My husband and I enjoyed it.
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Amazing!
BW from
Virginia
Using other reviewers' suggestions as a guideline I added extra lemon juice (a whole lemon) and I sauteed 1/2 a chopped red bell pepper and some fresh chives and added it to the mix. This was the best dish from this website that I've tried so far. My husband gave me extra hugs after dinner!! I'll definitely make it again!
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verry good!
amalia from
canada
Tt was the best ever - Thank you!
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Beautiful Dish
M.W. from
This meal is very appealing in terms of taste, color and texture. My family thought it was delicious! The ease of preparation is a big plus. I did double the shrimp portions,we love our seafood!
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Don't let Em cook
AJ from
Halifax, N.S
My roomate made me this and I was almost sick. I love shrimp but come on now... ewwww.
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Easy to make
Bonnie from
Walnut, CA
This recipe is really easy to make! For sure I'll make it again.
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Different
Tierney from
Miami
I am always searching for new shrimp recipes, and this one was quick and tasty. I could not find lemon peel, so I just squeezed some lemon juice in instead. The taste of the dish was unique; be careful not to pour too much of the sauce over the pasta, the pesto could get overbearing. Overall a good dish to try at least once.
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MMM
Sandie from
Pontiac Michigan
If your a pasta and shrimp lover,this is a must try!It was quick,easy,and YUMMY!Also tried it was chicken breast and it was good!GREAT for a family on the run!
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Pasta Lovin
Brian Bergey from
Salem, OR
Not bad...it would GREAT if you added vegatables with it! Try it with chicken instead of shrimp too.
Nutrition Facts
Serving Size:
0
Servings Per Recipe:
4
- Calories: 465
- Calories from Fat: 194
- Total Fat: 21.5g (33% of DV)
- Saturated Fat: 6.3g (31% of DV)
- Cholesterol: 193mg (64% of DV)
- Sodium: 601mg (24% of DV)
- Carbohydrates: 43.8g (14% of DV)
- Dietary Fiber: 4g (16% of DV)
- Sugars: 3.9g
- Protein: 16.9g
- Vitamin A: 0% of DV
- Vitamin C: 3% of DV
- Calcium: 2% of DV
- Iron: 19% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Full of Mediterranean flavor, these pesto and olive rolls are the perfect complement to any Italian or Mediterranean meal.
Ingredients:
1 loaf (1 pound) frozen bread dough, thawed
1/3 cup BUITONI Refrigerated All Natural Pesto with Basil
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
2 tablespoons kalamata olives, pitted and diced
1 large egg, beaten
Directions:
ROLL out dough into 12 x 10-inch rectangle on lightly floured surface. Spread pesto over dough, leaving 1/2-inch border around edges. Sprinkle with cheese and olives. Start at long end of dough and roll into 12-inch-long cylinder; pinch dough to seal. Cut into twelve 1-inch slices and place on ungreased baking sheet.
COVER with damp cloth and set in warm place for about 45 to 60 minutes or until double in size. Brush tops of rolls with beaten egg.
PREHEAT oven to 350° F.
BAKE for 20 to 25 minutes or until light golden brown and rolls sound hollow when tapped.
Estimated Times:
Prep Time:
10
Cooking Time:
20
Cooling Time:
45
Servings:12
This recipe is:
In this recipe:
Review This Recipe
-
Delicioso!!! Mmmmmmm!!!
Thomasina from
Sunny St. Petersburg, FL
I'm always improvising so on 1/2 of the rolled out dough I followed directions. On the other half I spread olive oil, then I layered lots of Italian parsley, then sharp provolone and leftover ham. Since it was my first time making this, it was a treat. We all liked both breads but your recipe with the pesto was the favorite. Yes,
I got calls for encores as the family loved it. 5 Stars!!!
Nutrition Facts
Serving Size:
Servings Per Recipe:
12
- Calories: 160
- Calories from Fat: 60
- Total Fat: 7g (11% of DV)
- Saturated Fat: 1.5g (7% of DV)
- Cholesterol: 25mg (8% of DV)
- Sodium: 360mg (15% of DV)
- Carbohydrates: 20g (7% of DV)
- Dietary Fiber: 1g (6% of DV)
- Sugars: 2g
- Protein: 7g
- Vitamin A: 4% of DV
- Vitamin C: 6% of DV
- Calcium: 6% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
These crisp, chocolaty squares make a noteworthy addition to any party or holiday tray. They mix up in one bowl and bake in 30 minutes. Delicious straight out of the oven with a scoop of vanilla ice cream. A true favorite!
Ingredients:
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
Directions:
PREHEAT oven to 350° F.
BEAT butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Stir in 1 cup mini morsels. Press onto bottom of ungreased 13 x 9-inch baking pan.
BAKE for 30 to 33 minutes or just until top is light brown. Immediately sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into squares.
Review This Recipe
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Very Delicious
Kiki Harrison from
Itasca, Illinois
I brought these for a school function and they were gone quick! I had made them the week before and found that they got hard and stale very fast so I made them the night before and carefully secured them. They stayed moist and delicious!
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good
tina vacalopoulos from
Melbourne, FL
this was very fast and easy to make. it is tasty and delicious. will make again.
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Mini MORSEL SHORTBREAD SQARES
Elsie Guignet from
Allentown, PA
This was very easy to make. But my whole family and myself thought it was very dry and not good as your usual recipes are.
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Easy and Good
Debbie Graber from
Palm Harbor, FL
This recipe is very easy to make and very good. It didn't last very long because my family ate it so quickly. I will be making it again.
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Not my favorite
Katie Bradley from
South Easton, MA
The pics looked so good and I thought I would really enjoy it...however, it was disappointing in my families' eyes. We thought it was too dry : (
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good
Ani Bird from
Canton, MI
not as good as i would have expected. Good fresh but got old over night. Next time i might also try bittersweet chips on top and maybe some vanilla or butter extract.
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A keeper
Delfina Mortensen from
,
My neighbor wannted something for her bunco group, it needed to be enough to feed the gruop. This was perfect!! They said it was the perfect dessert. It was an elite group. They thought she went to a special bakery had it made just for them. There is some truth to that... Thanks again for another great / easy recipe.
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Very easy
jigna sanghvi from
,
I had bought mini morsels and I wanted something easy to make. Great recipe. Beats cutting the shortbread cookies by a cutter.
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Awesome!
Lisa Lombardo from
Turnersville, NJ
Ok, I have to add to the wonderful reviews I already read to say, "Wow...another great shortbread recipe!" These bars melt in your mouth! I love the combination of shortbread and chocolate. These do not disappoint. Mine did not puff up like the picture...maybe with more batter, but they flattened out more since they are baked in a 9x13 pan. Still delicious...the perfect bite of shortbread and chocolate!
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GReat!
Alex Canary from
These cookies were so delicious!The recipe was really easy to follow. I loved putting the chocolate chips on top of the cookies to create the topping. The texture was fantastic, and these are my all time favorite cookies~
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MY FAVORITE!!! EVER
Hannah Medrano from
Coarsegold, CA
I love theses they are very easy and fast. My mom took some to her friends Bunco party and now all of them want the recipe! I also made them for a birthday party. They are fabulous!!! You really should try them.
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Definitely something you should try!!
Crystal King from
HELENWOOD, TN
I must say these were easy to make and yes they're as good as they look!
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Very easy and quick!
Kristen Sands from
I made these last year for Christmas and I was very pleased with the results! It takes hardly any time at all to put the dough together. They taste great, too, although I didn't get 48 squares out of my pan. I cut BIG pieces for my nieces and nephews.
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love them
Linda Beaumont from
Ohaton, AB
These were very easy to make and were delicious. Loved them.
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YUMM, YUMMMMMMMM !!!
cheryl glassford from
EAST TAWAS, MI
These are totally awesome. I've never liked shorbread before at all, those Mini Morsels really done it for me. Thank's for the sweet recipes !!!
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Mini creates MAXI raves
DONNA STALLINGS from
Drummmonds, TN
I made the Mini Morsel Shortbread Squares - MAXI raves from family and friends. They could not believe I MADE THIS. Thans again, VeryBestBaking did it again.
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Yummy!
SUMMER PURCELL from
GOLDSBORO, NC
This was very easy to make and delicious! I will make this again!
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Very Easy!
Melissa Kyle from
WILLISTON, FL
I had most of the ingredients on hand for these, so decided to make them! They turned out very good!! I only baked them for 25 min tho. They end up tasting like a chocolate chip cookie - only a bit more crumbly. :)
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Pretty good
Jill Moeller from
ASHLAND, PA
These were not bad but less tasteful than your average chocolate chip cookie. I may try them again.
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mini morsel shortbread bars
DEBORAH STINTON from
PORTSMOUTH, RI
I needed an easy dessert to make for a spaghetti dinner and this recipe was perfect! It tasted like soft biscotti in square form.
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My new Favorite
Jolene Zuchotzki from
Dorintosh, SK
Combining two of my favorite treats, shortbread and chocolate. Instead of dark chocolate I melt white chocolate on top, excellent combination! I was visiting friends in Sweden and made this and it was an instant hit!
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great cookie
Angel Perkins from
DAYTON, OH
This was a wonderfully easy yet very tasty recipe. Also try using 1/2 cup mini chips & 1/2 cup pecans to mix into the bars (instead of a whole cup of minis). It is a nice twist.
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Bland
SUSAN BOWMAN from
NEW BLOOMFIELD, MO
I thought these squares were very bland. Adding a little salt may help.
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Very Easy and Delicious
Darlene Means from
CONNELLSVILLE, PA
These were easy and quick to make and so good! I did cut the baking time down to about 25 minutes on mine and they were still done enough.
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great gift idea
JOYCE HURD from
HUDSON, NH
I made some of these up and put it together in a basket along with the dry ingredients and the recipe so the receipent could make them herself. She called to thank me and said it was great her family loved them and she appreciated me sharing the recipe with her.
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Glad to Find Old Favorite Again
Susan Campbell from
GRASS LAKE, MI
These are yummy, my kids loved them the first time I made these bar cookies. They were a perfect ending to a lovely buffet dinner.
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Pretty Good
Caryn Schwartz from
These were tasty. They are not really sweet aside from the chocolate chips inside and on top, and more than one cup of chips are needed to cover the top thoroughly like it is in the picture. If sweet isn't important to you, then I would try these.
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Easy but wonderfully good!
Susan Kerner from
BETHEL, PA
Such an easy recipe, with great results! These shortbread squares have such a good taste and a perfect amount of chocolate. Perfect combination!
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Good snack
Debbie Higgins from
Cut Bank, MT
This is a great snack for the kid. They also enjoy helping spread the mini morsels on top of the shortbread.
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my first baking experience married
Vanessa Hoover from
Pittsburgh, PA
One day I was bored and decided to bake something. I made these and they were a hit with my family. the first time I made them, I added some almond slivers and the turned out delicious. The next week I had a family gathering and I made them, this time just with the choc chips and everyone seemed to love them.
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mini morsel shortbread squares
Sandra Krohn from
Saskatoon, SK
I read this recipie one day and made it that same night. My husband loved it. Will be making it always and passing it on to many friends. Thanks a bunch.
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Mini Morsel Shortbread Squares
Tracy Tousignant from
COON RAPIDS, MN
A little dry but Shortcake Lovers Will like these. Great served w/ coffee
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OKay
L smith from
bartlett, IL
They were pretty good but not as good as I expected them to be with all the reviews I had read on them, and I have to say they were a little flat!
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yummy
cynthia gonzalez from
SPRINGFIELD, MA
these were so good, i will add it to my list of desserts
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mini morsel shortbread squares
mary sanders from
bridger, MT
This recipe is so easy to make. It was gone in one day at my house. The husband told me that I need to make this dessert more often.
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melting moments
Sudha Hariharan from
Markham, ON
I could not believe myself when I served the Mini Morsel Shortbread Squares. This was so because the family just enjoyed this loveable dessert as it was melting in thier mouths and was simply out of this world.
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will be family staple
Olene Eckart from
ALBERT LEA, MN
I have had these in recipie box for a while and decided to make them last night they are great. They will now be in my recipe box too.
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Disappeared - mini morsel shortbread
Marilyn Emshoff from
SOLON, OH
I made these for a graduation party and they were a big hit. Not only did they disappear quickly but everyone was requesting the recipe. Fast, easy, Good!
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Can't Stop .....
John Furtado from
WINDSOR, ON
These are soooo easy to make and are soooo good to eat. They are great for school. ( NO NUTS ) They melt in your mouth. The more I made the more they ate.
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Last Minute Hit
Linda Robles from
RIVERSIDE, CA
I made these the night before my son's last day of school and he said "we're not supposed to bring anything" needless to say he came home and said his teacher as well as others said "these are so good we're going to have to give him straight A's!"
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OMG!
lori solberg from
#Null#, #N
I just LOVED these treats! My family gobbled them up in under a few hours, and so did my guests. I got so many compliments, and one of my friends even wants me to make them for her wedding treat baskets!
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Great Shortbread Recipe
PAM BALIGAD from
KAPAA, HI
This was very easy to make, and my kids loved it!!
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Absolutely Delicous
Jane Bishop from
Spencer, NY
I had to go to a car show and i made these to take. They were a hit. Everyone really enjoyed them. They are something that is very quick and easy to make. I will surely make them again.
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Easy, Delicious Treat
Jackie Viste from
CHATHAM, IL
These cookies were super easy to make and were a huge hit with all of my family and friends!
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YUMMMY!!!
Jane Sell from
Medfield, MA
Took the advice of several reviewers and added a touch more of vanilla and decreased a bit of the flour. Made a frosting of 2 cups chocolate chips with butter and milk. These bars are wonderful!! Will try variations with different morsel flavors.
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Mini Morsel Shortbread Squares
Kate Hoppe from
POWELL, WY
These were just good. The best part was the topping, I thought. They were easy to make though.
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Repeat performances required
Christy Carver from
LEWISBURG, WV
These were EASY to make and GREAT tasting!! Made them for an open house for work...everyone loved them. Will make these again and again.
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This one's a keeper
SHARON DUTTON from
WEBSTER, NY
I made these last night. The easiest shortbread recipe I've tried. They didn't last long. I'm making them again this weekend for our family reunion
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"Simply Irresistible"
Deborah Klodzinski from
WEST SENECA, NY
Buttery, chocolatey, melt in your mouth treats! When cut in small 1-1/2 inch squares, a great "just a bite" treat.
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good
Patricia Greenberg from
FLUSHING, NY
These were easy to make and tasted pretty good. I would make them again
Nutrition Facts
Serving Size:
48
squares
Servings Per Recipe:
0
- Calories: 100
- Calories from Fat: 50
- Total Fat: 6g (9% of DV)
- Saturated Fat: 3.5g (19% of DV)
- Cholesterol: 15mg (5% of DV)
- Sodium: 30mg (1% of DV)
- Carbohydrates: 12g (4% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 7g
- Protein: 1g
- Vitamin A: 2% of DV
- Vitamin C: 0% of DV
- Calcium: 0% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.