This is what we had for dinner tonight. It was heavenly. The zucchini was from my friend Jen's garden and the basil was from mine. I got the recipe from epicurious.com but have two slight modifications that several reviewers recommended (changes already made below).
2 lbs. chopped zucchini
3/4 c. chopped onion
4 cloves chopped or minced garlic
1/4 c. (or less) olive oil
3 c. chicken or vegetable broth
1/3 c. packed fresh basil
Saute onion and garlic in oil for 5 minutes. Add zucchini and 1 tsp. salt, saute five minutes more. Add broth and simmer partially covered for 15 mins. Puree with fresh basil in blender. Add salt and pepper to taste.
I served it with garlic bread. So refreshing and light and filling and delicious!