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| Zucchini Soup |
| Recipe contributed by Bob Pizzurro |
| Ingredients |
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| Preparation |
| Cut the ends off of the zucchini and peel. Cut the zucchini lengthwise then cut into ¾ inch pieces. Cut the onion into slices and slice the garlic. In a stockpot, sauté the bay leaves, onion and garlic till transparent. Add the cubed zucchini and tomato sauce. Add water about halfway up the pot and bring it to a boil (zucchini will release water also). Reduce, heat, and simmer for 1 hour. Dish out and sprinkle with grated Romano cheese. Goes great with crusty Italian bread. Serves 4. |
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