• 3 to 5 tiny zucchini
  • 1 clove garlic
  • dash of red pepper flakes
  • milk
  • fresh mozzarella
  • salt
  • pepper
  • Olive Oil

Dice the zucchini, mince the garlic and sauté in Olive oil with the red pepper flakes until tender.  Add the milk and bring to simmer.  Add the mozzarella and melt.  Season with salt and pepper. Tear the basil leaves and drop in the hot mixture and just let barely wilt.

Pour the hot mixture into the blender and purée several minutes until smooth, creamy, and frothy.