In my quest for creative ways to use up the zucchini before it goes bad, I came across an easy zucchini soup that I’ve adapted and made three times now.
1 tbsp olive oil (to saute onion)
salt & pepper
Cut zucchini into chunks and add enough broth to cover. Saute the onion and once caramelized, add to the zucchini. Simmer until zucchini is falling apart. Tear basil by hand and add to the mixture. Turn off heat. Add salt and pepper to taste. Once cool, puree until smooth.
I prefer it served lukewarm. Add a dollop of sour cream and a sprig of basil if you’re looking to pretty it up