8 sm. zucchini, sliced
1 c. water
1 sm. onion, minced
2 tbsp. reduced sodium chicken bouillon granules
1 tsp. fresh parsley
1/4 c. rolled oats
3 c. skim milk
3 tbsp. cholesterol free butter
2 tbsp. reduced sodium chicken bouillon granules

Cook the zucchini in water with the onion, 2 tablespoons of chicken bouillon granules and parsley until tender.

Place the rolled oats in a small bowl. Gradually stir in a small amount of the skim milk. Combine in a saucepan the oat mixture, the remaining milk, butter and 2 tablespoons of chicken bouillon granules. Simmer over medium heat, stirring occasionally, until the mixture has thickened. Puree the zucchini mixture in a blender and add it to the oat mixture. Serve hot. Serves 12.