1 med. onion, chopped finely
1 clove garlic, chopped
2 tbsp. olive oil
5 c. chicken broth (fresh or canned)
3 tbsp. uncooked rice
1 lb. zucchini, grated (1 1/2 c.)
Salt & pepper to taste
1 egg
3 tbsp. grated Parmesan cheese
1 tbsp. chopped or dry parsley

In large saucepan saute onion and garlic in oil until tender. Add broth and rice. Bring to boil, then simmer, covered 10 minutes. Stir in zucchini. Season with salt and pepper. Simmer uncovered, stirring occasionally, about 15 minutes or until zucchini is very tender. In soup tureen or bowl, beat egg, cheese and parsley. Gradually whisk in hot broth mixture. Serve at once in warm soup bowls. Makes about 7 cups. Serve with crackers.