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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is scrumptious. My neighbor let me borrow an old Betty Crocker cookbook for her zucchini bread recipe but when I saw this I tried this instead. I wasn't disappointed. This is much better than bread and a great way to use this veggie! Ingredients:
1 small onion, chopped |
1 tablespoon butter or 1 tablespoon margarine |
2 cups chicken broth |
2 tablespoons chopped green chilies |
1/2 teaspoon salt |
1/8 pepper |
2 zucchini, chopped |
1 can low sodium corn |
1 cup milk |
shredded monterey jack cheese and parsley sprig |
Directions:
1. Saute onion in butter.
2. Add broth, chiles, salt pepper,and zucchini.
3. Bring to a boil and then simmer until the zucchini is tender, about 10 minutes.
4. Add milk and heat through, but do not bring to a boil.
5. Put in bowls, top with cheese and parsley.
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