Check out this monstrous zucchini!!!!
Tomato, Zucchini and Fresh Corn Soup (serves 4-6)
2 zucchini, trimmed, halved and sliced
3 Tbsp olive oil
Salt and freshly ground pepper
1 yellow onion, chopped
5 cloves garlic, minced
4 plum tomatoes, chopped
4 cups vegetable or chicken broth
1 cup corn kernals (from about 2 ears)
1/3 cup chopped basil
Preheat the oven to 400. Toss the zucchini with 1 Tbsp of the oil and season with salt and pepper.
In a large, heavy pot, warm the remaining 2 Tbsp oil over medium-high heat. Add the onion and garlic and saute until soft, about 5 minutes (* I like to let my onions start cooking first and add garlic the last few minutes so they don't burn.)
Puree half of the soup in a blender.
Back to the recipe.... Return the soup to a boil, add the corn, and cook for 5 minutes