Zucchini Stoup with Herb Breadcrumbs


  • 3 tablespoons extra virgin oilve oil (EVOO)
  • 3/4 pound crimini mushrooms, quartered
  • 3 medium or 4 small zucchini, cut into small cubes
  • 4 shallots, chopped
  • 2 large cloves garlic, chopped
  • A few sprigs thyme, chopped
  • Salt and pepper
  • 1 pint grape tomatoes
  • 4 cups vegetable or chicken stock (32 ounces)
  • 1 teaspoon hot pepper sauce
  • 3 slices white or wheat bread
  • Butter, softened
  • 1/4 cup copped tarragon leaves
  • 1/4 cup chopped flat leaf parsley
  • Shaved or grated Parmigiano Reggiano cheese, for topping


In a large pot, heat the EVOO, three turns of the pan, over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Stir in the zucchini, shallots, garlic and thyme; season with salt and pepper. Add the tomatoes, cover the pot and cook until they burst, about 5 minutes. Squash the tomatoes with a wooden spoon. Stir in the stock and hot sauce, bring to a boil and cook until slightly reduced, about 2 minutes.

While the stoup is cooking, toast the bread. Butter the toast liberally, then finely chop. Transfer the breadcrumbs to a bowl and mix in the tarragon and parsley.

Ladle the stoup into shallow bowls and top with the breadcrumbs and lots of cheese.

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