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Zucchini Soup Shooters with Parmesan Crackers

Zucchini Soup Shooters

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.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 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