If you're like me and the zucchini patch is overflowing, this recipe is
good.

Creamy Zucchini Soup

2 pounds zucchini, sliced
1 large white onion, sliced
1/4 cup butter
2 cloves garlic, minced
1/2 tsp. crushed bay leaves
1/3 cup fresh parsley
1 cup chicken broth
1/2 cup dry white wine
1/2 cup evaporated milk
Salt and pepper to taste

Heat butter in a skillet and saute zucchini and onion until tender.
Remove from heat and add garlic, bay leaves and parsley. Place in a
blender or food processor and blend until smooth. Place mixture in a
saucepan and add chicken broth, wine evaporated milk and salt and
pepper. Cook over medium heat, stirring frequently. Serve warm.