The recipes calls for 6 cups of shredded zucchini. And if you'll recall last summer I shredded and froze zucchini from our garden, so I pulled out a couple bags and this saved me some prep time in my kitchen.
Ingredients: 6 cups diced or shredded zucchini, 1 carrot (peeled and diced), 1 celery stalk (chopped), 1 T. onion flakes, 1 tsp. minced garlic, 1 tsp. thyme, 1 tsp. basil, dash of salt & pepper, 3 cups vegetable broth, 1 cup shredded cheese (I used cheddar), 1/2 cup half-n-half cream.
Place mixture in a food processor and puree' until smooth. Place pack in pot on stove over medium-low heat and add cream. Stir until mixture just starts to bubble and add cheese. Continue stirring until cheese in melted and mixed in then sever topped with Garlic Croutons.
For the garlic croutons I cut 5 slices of bread into bite sized chunks and placed on a greased cookie sheet. I then used a spray butter to cover the croutons and then sprinkled some garlic salt on top. I baked in the oven at 425 degrees for about 5 minutes until they were good and toasty.
This post was linked to: Hearth N' Soul, 33 Shades of Green, Trick or Treat Tuesday with Inside BruCrew Life