I enjoyed this but only are it hot. I had it wish fish and I think if I had made some crusty garlic bread to dunk in the soup it would have been perfect.

I used a calorie reduced cream. We used fresh chives and it was very successful

This good but doesn't need the cream I used roasted zucchini and liked the difference

Yes, I would make it again, and have made it twice since coming upon the recipe! My husband, son and daughter-in-law loved it! Now I have to admit, I did not follow the recipe right to the 'T'. I cut up the zucchini into chunks, along with diced onions and then stirred in the curry powder until all pieces were well coated. I then added the chicken broth (I added two full cans of broth, which is a little more than what the recipe calls for, but felt I had enough zucchini to warrant this alteration.)
Then I misread the recipe, and went ahead and put evaporated milk in with the broth BEFORE cooking....it did not hurt the recipe at all, in fact I think it made it thicker. However, I have a gas stove and was able to closely monitor the heat. If you have an electric stove, you will need to go right by the directions OR watch it very closely so as not to burn the milk. The first time I made it, I very carefully trimmed out 'matchstick' pieces to put into the soup----but nobody used them!. They loved the soup just the way it was, without the little stick pieces of zucchini! We made garlic bread to accompany the dish, and added salt, pepper and fresh chives from the garden to each individual bowl as desired. I hope you will try this with your fresh zucchini, I think you will be very pleasantly surprised! K. Flint, NC