Extra virgin olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
2 lbs zucchini (about 3 or 4 zucchinis), roughly chopped
3 cups chicken stock (use vegetable stock to keep this vegetarian)
3/4 – 1 cup loose basil leaves
1 Parmesan cheese rind
Parmesan cheese, for garnish
Toasted pine nuts, for garnish
1. Heat a drizzle of olive oil in a pot over medium heat. Saute the onion for 3-4 minutes and then add the garlic. Cook for an additional minute. (Savor the aroma and think about how great you're going to smell when you exercise later!)
2. Add the zucchini and 1 teaspoon of salt. Cook, stirring occasionally, for 5 minutes.
5. Serve garnished with shaved Parmesan cheese and toasted pine nuts.
1 cup old-fashioned or quick-cooking oats, uncooked
1 pkg. (8 oz.) cream cheese, softened