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Zucchini Soup


  • 2 zucchinis
  • 2 tomatoes
  • 2 tbsp olive oil
  • 1 tsp dill (or basil)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups vegetable broth
  • 2 cups of water
  • 1 cup shredded mozzarella cheese
  • ½ lemon, juice squeezed


  1. Slice the zucchini and the tomatoes (1/2 inch thick).
  2. Heat the oil with the dill, salt and black pepper.
  3. Add the zucchini and tomatoes and cover to cook in medium heat for 5 to 10 minutes.
  4. Blend this vegetable mixture with the vegetable broth in blender until smooth.
  5. Return it to the pan and heat it up again, adding the water and the cheese, let it cook for 5 to 10 minutes. Add the lemon juice last. Serve it warm.


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Serving Suggestions

Serve with whole grain bread and meat/poultry/fish/pork for a great complete meal!

Courtesy of:
Raquel Pereira MS RD LD

Nutrition Facts Servings Per Recipe: 4
Amount Per Serving Calories 168
Total Fat 11.7g
Saturated Fat 3.8g
Sodium 669.5 mg
Total Carbohydrate 8.3g
Dietary Fiber 1.9g
Protein 8.5g

Exchanges per Serving

1 vegetable
1 medium-fat meat
1 fat