Zucchini and Tomato Soup

• 2 cups zucchini, shredded coarsely
• 12 cup onion, finely chopped
• 2 12-3 cups water
• 1 teaspoon low-sodium instant chicken bouillon granules
• 12 teaspoon dry basil (I prefer fresh and add more)
• 12 teaspoon dry oregano
• 1 clove garlic
• 1 (14 1/2 ounce) can no-salt-added whole tomatoes, drained and chopped
• 1 12 teaspoons lemon juice
• 18 teaspoon pepper
• 1 tablespoon parmesan cheese, and extra for garnish.

1. Combine the first 7 ingredients in a 2 1/2 qt.
2. casserrole.
3. Vover with a heavy-duty plastic wrap for the microwave-- don't forget to leave a vent for steam.
4. Microwave at HI for 18 min.
5. or until the zucchini is tender, stirring after 9 min.
6. Now, add tomatoes and microwave at high 1 1/2 min.
7. Stir in your lemon juice and the pepper.
8. Don't put it back in the microwave your pepper will get very spicy.
9. Ladle the soup evenly into 4 bowls and sprinkle them with about a tsp.
10. of parmesan cheese each.
11. This is a quick and easy lunch at about 38 calories per 1-cup serving.

zucchini, onion, water, basil, oregano, clove garlic, salt, lemon juice, pepper, parmesan cheese

Taken from www.food.com/recipe/zucchini-and-tomato-soup-84132 (may not work)