• Email
  • Pin It

Zucchini Soup Shooters with Parmesan Crackers


Contributed by:

Zucchini Soup Shooters with Parmesan Crackers


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Zucchini Soup Shooters with Parmesan Crackers

Serve this soup in small glass cups to really make the green color pop. This is a simple, healthy and wonderful soup. The parmesan cracker adds a gourmet twist and extra crunch to the zucchini soup.


  • Prep Time : 15 min
  • Cook Time : 25 min
  • Ready Time : 40 min




  • ¼ cup oil
  • 1 large Spanish onion
  • 4 medium zucchini
  • 5 cups vegetable stock
  • 8-ounce parmesan cheese block
  • Salt and pepper to taste


1 Sauté onions with ¼ cup oil on medium heat until onions are translucent. Add zucchini and sauté until softened.
2 Add vegetable stock and bring to a boil. Lower to a simmer and cook covered for twenty minutes.
3 Blend soup using an immersion blender. Season with salt and pepper.
4 Preheat oven to 375o.
5 Grate parmesan cheese over a parchment lined baking tray.  Form shredded cheese into a circular shape resembling a cracker and bake until lightly browned.
6 Let cool and store in a covered container in the fridge. Top soup with cheese crackers when ready to serve.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now


About Shifra Klein


Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in