Zucchini soup one way to use up profilic veggie
Zucchini soup with parmigiano-reggiano and basil uses a goodly amount of summer's prolific vegetable: lightly caramelized, then simmered and pulverized. The result is almost too thick and chunky to be called a soup, but that means it's substantial enough to serve for dinner with a slice or two of crusty bread.
You can top it with cooked, shredded chicken and a dollop of pesto for the very hungry omnivores among you. The quantity makes next-day leftovers a reality.
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