| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Zucchini |
| 2 |
sl |
Bacon; cooked and crumbled |
| 1 |
sm |
Onion; chopped |
| 2/3 |
c |
Condensed consomme |
| 1 1/3 |
c |
Water |
| 1/2 |
ts |
Basil |
| 1 |
|
Clove (small) garlic |
| 2 |
tb |
Chopped parsley |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Seasoned salt |
|
|
Parmesan cheese (23 calories per tablespoon) |
INSTRUCTIONS
Wash zucchini and trim off stem and blossom ends. Cut zucchini into 1 inch
chunks. Place in a 2 or 3 quart glass casserole with remaining ingredients,
except cheese. Cover and cook in microwave oven for 15 minutes, or until
zucchini is just tender. Stir every 5 minutes. Cool slightly. Blend
mixture in blender, about 2 cups at a time, until smooth. Return to
casserole and reheat to serving temperature in microwave, if necessary. May
be heated in individual servings. Sprinkle Parmesan cheese over each
serving. Calories: 56 to 37 per serving. Yield: 4 to 6 servings.
LOW CALORIE
KIM EUBANKS (MRS. ROBERT III)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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