Ingredients

5 C. zucchini, chopped
1 large potato, peeled, cut into 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 flavor
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 and 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. Cook over medium heat until thoroughly heated.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)