Grilled Cheese & Zucchini Soup

Ingredients

For the Zucchini Soup (serves 2):

3 zucchinis, cubed

1 yellow onion, quartered

1/4 cup fresh basil

1 cup baby spinach

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 cup water

3/4 cup heavy cream

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

2 tablespoons olive oil

For the Grilled Cheese (serves 1):

2 slices of your preferred bread

1 slice of Gouda cheese

2 tablespoons shredded mozzarella

2 tablespoons shredded Cheddar cheese

1 tablespoon softened unsalted butter

1 tablespoon olive oil

For Serving:

1 teaspoon chopped fresh parsley

1 teaspoon olive oil

1 teaspoon lemon zest

Instructions

Zucchini Soup:

1. In a baking dish, combine zucchinis and onion. Season with salt, black pepper, and olive oil. Mix well. Bake at 400°F for 50 minutes or until the vegetables are tender.

2. Transfer the vegetables to a blender. Add basil, spinach, water, garlic powder, and dried oregano. Blend until smooth.

3. Pour the mixture into a medium-sized saucepan. Over medium-high heat, add heavy cream and Parmesan cheese, stirring continuously.

4. Reduce heat and simmer the soup for about 10 minutes or until slightly thickened. Stir frequently. Adjust seasoning with salt and pepper, if needed.

Grilled Cheese:

1. In a bowl, mix mozzarella and cheddar cheese. Take a portion of this mixture and combine it with the softened butter.

2. Spread the butter-cheese mixture on the outer side of each bread slice.

3. Lightly oil a pan and heat it over medium. Place one slice of bread (buttered side down) in the pan, then top with Gouda cheese, followed by the cheese mixture.

4. Place the other slice on top, buttered side up.

5. Toast until the bottom slice is golden brown, then flip and toast the other side.

6. Once the sandwich is done, serve it warm alongside the zucchini soup. Enjoy!