2 green onions, sliced
1/4 c. low sodium chicken stock
2 c. shredded zucchini
3 c. skim milk
2 tbsp. fresh parsley
1 tsp. fresh thyme or 1/2 tsp. dried thyme
1/4 c. nonfat yogurt (optional)

In a large pan, cook onions in the chicken stock, stirring constantly. Add zucchini and cook 7-10 minutes. Add milk, parsley and thyme. Bring to a boil. Turn heat to low and simmer for 20 minutes. Puree soup in blender until smooth. To serve, garnish with a tablespoon of yogurt, if desired.