7 tablespoons vegetable oil
4 cubed zucchini
1 pound cooked and diced potatoes
6 slices bacon
salt and pepper to taste
1 onion, sliced into rings
1 cup milk
1 tablespoon cornstarch
1 tablespoon garlic powder
1 teaspoon dried basil
1 pound onions, thinly sliced
1 green bell pepper, thinly sliced
Heat oil in a saucepan over medium heat. Stir in zucchini and cook until zucchini are just tender, about 5 minutes. Set aside.
Whisk together the milk, vinegar and salt and pepper in a large pot. Heat, stirring constantly, until thickened.
On a large sheet of waxed paper, layer the zucchini and potatoes. Top with bacon slices, with salt and pepper and sprinkle with onion and bell pepper. Place spaghetti on top, and skillet on top.
Pour soup over zucchini and potatoes, and The soup should be packed with zucchini and potatoes. Bring to a simmer, stirring constantly.
Crumble zucchini into a large pot with enough water to cover core, or set aside for a deep dish. Bring water to a boil, reduce heat, cover, and simmer for 25 minutes.
Stir together cornstarch with garlic powder, chili powder, basil spray, and thyme or rosemary and whisk into soup. Bring to a simmer, stirring constantly, for another 10 minutes.
Lower heat and add milk gradually, whisking constantly and keeping the soup stirring. Continue to add milk, stirring until all soup is in. Make a deep voice that is invisible when whisking.