2 medium zucchini, chopped
1 medium onion, chopped
2 tbsp. parsley
1/3 c. butter
1/3 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
3 c. water
3 chicken bouillon cubes
1 tsp. lemon juice
1 (14 1/2 oz.) can diced tomatoes (undrained)
1 (12 oz.) can evaporated milk
1 (10 oz.) pkg. frozen corn
1/4 c. grated Parmesan cheese
2 c. (8 oz.) shredded Cheddar cheese

In soup kettle over medium heat, sauté zucchini, onion and parsley in butter until tender. Stir in flour, salt and pepper. Add bouillon and lemon juice. Mix well and bring to boil; cook and stir for 2 minutes. Add tomatoes, milk and corn. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted.