Zucchini Parmesan Soup

I got this recipe from my friend Laura “Corona” DeDona. She has been posting these awesomely laugh out loud Quarantine videos, from the containment zone, that have really kept me going for the past 5 weeks!! You HAVE to check them out on her INSTAGRAM. So, the other day she made this awesome soup for her adorable son Miles. It looked so good that I had to make it myself. Honestly, it was one of the best soups that I have ever made!!!! You have to try it. I did not use the pepper and used low fat milk instead of the cream but other than that, I followed Laura’s exact recipe. This was just too good to keep to myself!!! You are going to flip over it!! Bon Appetit!!!!!

Makes approx. 4 servings:

2-3 large Zucchini

1 bunch scallions

1 red pepper

1 medium onion

1/2 pint grape tomatoes

1/2 pint marinara sauce

1/2 cup seasoned croutons or breadcrumbs

1/2 cup olive oil

1/2 cup light cream (optional)

1/2 cup chicken stock

Parmesan and Romano cheese to taste

1/2 stick of butter

Cut Zucchini in half and toss in olive oil..Top with breadcrumbs and bake in the oven for 15-20 minutes at 350.

Melt the butter in a heavy bottom soup pan. Dice the scallions, pepper, onions and tomato (in larger pieces). Add to soup pan and cook at medium heat for 15-20 min. Turn off heat.

Add Zucchini to vegetables and marinara sauce, light cream (if using), chicken stock .

Once it has cooled, blend with a hand blender until desired constancy. Garnish with as much cheese to your taste.