Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring water, onion, diced squash, and butter to boil. cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes. add sliced zucchini, oregano, and garlic, and bring to a boil again. reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender. turn heat down to low. in a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth. add to the soup. turn off heat, add tamari, pepper and salt to taste. serve.

Target recipe: preheat oven to 350 degrees. in large pan, boil sliced zucchini for about 8 minutes, until tender, then drain. spray a 7x11 inch dish with cooking spray. cover the bottom of the dish with sliced tomatoes. layer zucchini. season with salt, pepper, and minced onion. sprinkle with parmesan cheese and feta cheese. repeat layers. top off casserole with mozzarella cheese. bake uncovered for 45 minutes.