Cut zucchini into ¼-½ inch pieces.

Sauté onion and oil in a Dutch oven or large pot for 2-3 minutes over medium heat.  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.

Pour in broth and add Italian seasoning, salt, and pepper.  Bring pot to a boil.  Once boiling, reduce heat to medium-low heat and simmer for 15 minutes.

Turn off heat and add yogurt.  Blend ingredients with an immersion blender until smooth and creamy. You can also carefully transfer it to a high speed blender or large food processor and blend until smooth.

Serve zucchini soup with fresh parsley, parmesan cheese, and some toasted baguettes or Parmesan cheese whisps. Enjoy!