Zucchini Tomato Blend (Print Version)

# Ingredients:

01 - Two tablespoons of neutral oil, like canola.
02 - One yellow onion, peeled.
03 - Three-quarters of a pound of zucchini.
04 - A 28-ounce can of diced tomatoes.
05 - Two tablespoons of tomato paste.
06 - One cup of chicken broth.
07 - Half a teaspoon of red chili flakes.
08 - One tablespoon of granulated sugar.
09 - Two tablespoons of chopped fresh basil.
10 - A third cup of heavy whipping cream.
11 - A quarter cup of grated Parmesan cheese.

# Instructions:

01 - Chop up the onion and zucchini into small square pieces.
02 - Cook the onions till they become clear, then toss in the zucchini.
03 - Pour in the tomatoes, tomato paste, seasonings, and broth. Cover the pot and let it cook for 30 minutes.
04 - Add the basil and blend everything until smooth. Then mix in the cream and Parmesan cheese.

# Notes:

01 - You can throw in other veggies if you'd like.
02 - Good to keep in the fridge for 3-4 days.
03 - Reheat it on the stovetop for the best results.

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