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Ingredients
2 cups shredded unpeeled zucchini
1/4 cup finely chopped onion,
1 garlic clove, minced
2 cups reduced-sodium vegetable broth
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup half-and-half
Grated lemon rind
Instructions
1/4 cup finely chopped onion,
1 garlic clove, minced
2 cups reduced-sodium vegetable broth
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup half-and-half
Grated lemon rind
1. Combine zucchini, onion, garlic, vegetable stock, basil, thyme, salt and pepper in a 3-quart saucepan. Bring to a boil; reduce heat and simmer about 10 minutes. Remove from heat. Slowly whisk in cheese and in half-and-half into mixture. Pour into a large bowl to cool slightly.
2. Place half of mixture into blender; puree. Return to saucepan. Add second half of mixture; puree. Return to saucepan. Simmer until heated. Remove from heat. Garnish with sprinkle of lemon zest. Serve hot or chilled. Makes about 3 1/2 cups.
Recipe by Cindy Kerschner, "Sneak Some Zucchini," August 2009
Nutritional Information
2. Place half of mixture into blender; puree. Return to saucepan. Add second half of mixture; puree. Return to saucepan. Simmer until heated. Remove from heat. Garnish with sprinkle of lemon zest. Serve hot or chilled. Makes about 3 1/2 cups.
Recipe by Cindy Kerschner, "Sneak Some Zucchini," August 2009
Per (3/4-cup) serving: 70 calories, 4g fat, 10mg chol., 5g prot., 5 carbs., 1g fiber, 200mg sodium.
