2 c. boiling water
3 chicken bouillon cubes
3 c. sm. cubed zucchini
1 c. whole or skim milk
Pepper to taste
1 or more tbsp. minced parsley to taste

Can be firm flesh of large one; peel if peeling is tough.

Dissolve bouillon cubes in boiling water; add zucchini and cook until tender. Whirl in blender until smooth. Return to heat. Add milk and season to taste. Heat but do not boil. Serve hot sprinkled with chopped parsley and teaspoon of sour cream if desired.

NOTE: This can be made in winter, with frozen zucchini slices. They need not be blanched to prepare for freezing, if only to be used in this recipe. Just slice into plastic bags, close tops securely, label and put in freezer. Use later when zucchini is out of season. A delicious low calorie soup.