Ingredients

5 C. Zucchini, chopped
1 large Potato, peeled cut into 1 inch cubes
1 C. Water
3 Green onions, thinly sliced
1 Tbsp. Margarine, melted reduced calorie
1/2 C. Water
1 1/2 tsp. Dried whole tarragon
1/2 tsp. Bouillon granules, chicken-flavored
1/2 C. Skim milk

Cooking Instructions

Combine zucchini, potato, and 1 C. water in a small Dutch oven. Cover and bring to a boil. Boil 10 minutes or until crisp-tender (do not DRAIN). Saute onions in margarine until tender, add to zucchini and potato. Add 1/2 C. water, tarragon, and bouillon granules stirring to blend. Add skim milk, and cook over medium heat until thoroughly heated.
 
 
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