4 slices bacon
1 sliced onion
2 med. cloves garlic, minced
1 tsp. oregano leaves, crushed
1/4 tsp. basil leaves, crushed
1 can (10 3/4 oz.) tomato soup
1/4 c. water
4 med. zucchini (about 2 lb.), cut in 1/2" slices
Grated Parmesan cheese

In skillet, cook bacon until crisp, remove, cool and crumble. Pour off all but 2 tablespoons drippings. Cook onion with garlic, oregano and basil in drippings until tender. Add soup, water and zucchini. Cover. Cook over low heat 20 minutes or until zucchini is tender. Stir occasionally. Garnish with bacon and cheese.

Makes about 5 1/2 cups.