Author Rebecca Lindamood


  • 3 tablespoons chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup water
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded zucchini approximately 1 large zucchini
  • 1 cup shredded cheddar cheese


  • n a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk, water, bouillon, salt and pepper. Bring to a boil. Cook and stir for 2 minutes or until thick. Add zucchini. Simmer uncovered for 10 minutes or until zucchini is tender. Stir in cheese until melted.
    Puree in your blender in two batches, making sure to remove the center part of your blender lid and cover with a tea towel. This is important because it allows the steam to escape the blender without blowing the lid off the whole shebang!
    This yields 4 servings, so my advice is to double this because you’re going to want leftovers. Serve hot or super chilled. So, so good. Please try this!