Cheesy Zucchini Soup

Saute until tender:

1/3 cup butter

2 med zucchini, chopped

1 med onion

2 Tbls parsley

1 tsp dried basil

Stir in:

1/3 cup flour

1 tsp salt

1/4 tsp pepper

3 cups chicken (or veggie) broth

Bring to boil for 2 minutes.

Add:

1 can diced tomatoes, undrained

1 can evaporated milk

1 can corn, drained

Reduce heat and simmer for 10 minutes.

Just before serving, add:

1/4 cup parmesan cheese

2 cups shredded cheddar cheese