1 1/2 lb. (3 c.) zucchini
1 sm. onion, coarsely chopped
2/3 c. condensed consomme (1/2 of a 10 1/2 oz. can)
1 sm. clove garlic, minced
1/2 tsp. salt
1/2 tsp. seasoning salt
2 slices bacon, cooked and coarsely crumbled
1 1/3 c. water
1/2 tsp. basil
2 tbsp. parsley, chopped
1/8 tsp. pepper
Grated Parmesan cheese

(I have substituted beef bouillon)

Wash zucchini; trim off stem and blossom ends. Cut into 1 inch chunks. Place in a 2-3 quart glass casserole with remaining ingredients except cheese. Cover and cook (stirring every 5 minutes) 15 minutes or until zucchini is tender. Cool slightly. Blend zucchini mixture in blender about 2 cups at a time until smooth. Return soup to casserole and reheat to serving temperature. Sprinkle cheese over each serving. Serves 4 to 6.