Zucchini Soup

This is one of my favorite things to have for breakfast on the weekend.

Two medium sized zucchini, sliced 1″ thick
1/2 cup milk
cheddar cheese, shredded

Place in a pan with an inch of water at the bottom. Cook for 15-20 minutes on medium heat until you can push through the edge of one of the slices easily. Basically you want the zucchini to be soft enough that you can easily mash it with a fork.

When it’s done, drain off the water. Add in 1/2 cup milk, butter, shredded cheddar cheese, and salt and pepper to taste.

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