Ingredients for the soup:
½ pound Zucchini
1 tsp Butter
1 tsp Olive Oil
½ sliced Onion
2 Tbs Parsley, chopped
Salt and Pepper
2 ½ cups Water
Ingredients for the Salsa Verde:
1/4 cup Parsley, coarsely chopped
1/4 cup Basil, coarsley chopped
Grated Zest of 1 lemon
1 small Garlic clove, chopped very fine or pounded into a purée
1 tablespoon Capers, rinsed, drained, and coarsely chopped
1/2 teaspoon salt
Fresh-ground black pepper to taste
1/2 cup Olive oil
1. Slice bulb end of zucchini lengthwise into quarters, then again crosswise ½ inch thick. Slice necks into rounds ½ inch thick.
2. Warm the butter and oil in a soup pot over medium-high heat. Add the onion, squash, parsley, stir, cook for 5 minutes. Season with ¾ teaspoon salt, add water. Bring to a boil, lower the heat and simmer, covered, until squash is tender, about 15 minutes.
3. Make Salsa Verde: stir all ingredients to combine. Use a food processor, if you'd prefer a smoother puree.
4. Serve soup with a dollop of salsa verde in each bowl.