- 2 cups sliced zucchini
- 2 cups water
- 3 chicken bouillon cubes
- 1 cup milk
Combined water and bouillon cubes in a saucepan. Add sliced zucchini to saucepan mixture. Heat until the zucchini is tender. Pour mixture into blender and puree. Return pureed mixture to pan and add milk. Heat to serving temperature. Serves 4.
By Sandy from Graettinger, IA
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