Yield: 4 servings
|1½ pounds||Zucchini, grated|
|2 eaches||Slices bacon, diced|
|1 each||Small onion, chopped|
|⅔ cup||Chicken broth|
|½ teaspoon||Dried Basil|
|1 each||Clove garlic, minced|
|2 tablespoons||Fresh Parsley;minced|
|⅛ teaspoon||Black pepper|
|½ teaspoon||Seasoned Salt|
|Grated Parmesan cheese|
Saute bacon and onion until onion is limp. Combine rest of ingredients and cook until zucchini is tender. Serve topped with grated parmesan cheese.
Note: Zucchini may be shredded, cubed or sliced. For an interesting variation, try zucchini puree. Or add tomato, either chopped or puree. Soup is also good served chilled. Very versatile and one of my favorites.
Source: Kitchen of Dorothy Flatman Submitted By DOROTHY FLATMAN On 01-17-95