Salt & Pepper
Cut zucchini into ¼-½ inch pieces. Sauté onion and oil for 2-3 minutes. Add crushed garlic and continue sautéing for 1 minute.
Push the onion to the side and add the cut zucchini. Sauté for 5 minutes, or until the edges begin to lightly brown.
Add broth, Italian seasoning, salt & pepper. Bring to boil then simmer for 15 minutes.
Turn off heat and add yogurt. Blend until smooth.
Serve zucchini soup with fresh parsley, parmesan cheese, and some toasted baguettes or Parmesan cheese whisps. Enjoy!