3 small Zucchini, washed & cut into 1 inch pieces
3 cloves garlic, smashed
4 tablespoons Olive oil
3-4 large fresh basil leaves, torn into pieces
3 cups chicken broth
½ teaspoon Kosher salt
1 teaspoon freshly ground Pepper
Juice of ½ lemon
Parmesan cheese to taste


1. In a medium sauce pan heat olive oil over med/high heat.
2. Add smashed garlic & sauté about 1 minute. Add zucchini pieces and sauté 2 to 3 minutes. 
3. Add chicken broth (should cover the zucchini). Add the basil salt & pepper.
4. Cover pot and continue cooking over med/high heat 20 minutes or until zucchini pieces are fork tender.
5. Remove from heat and add the juice of ½ fresh lemon.

Ladle into small bowls

Top with freshly grated Parmesan cheese


Recipe courtesy of Felicia (Ciaramitaro) Mohan, 2010.

When you have extra summer vegetables this simple version of preparing zucchini is another recipe to try. It is from Felicia Mohan’s home style Italian kitchen. When zucchini becomes plentiful you need many different ways to prepare it that are simple and of course tastes good.

This particular recipe is one of the ways her mother used to prepare zucchini and that is where it got its’ name. The main ingredients that give this side dish its flavor are the basil, the chicken broth and the juice of a fresh lemon. Felicia insists that the lemon juice be fresh in order to achieve the full flavor.

Zucchini and Basil Soup with Garlic
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