Zucchini soup

2 strips bacon
4 c. coarsely grated zucchini
1 small onion, chopped
2 c. beef stock
1/2 tsp. sweet basil
1 small clove of garlic, crushed
2 tsp. chopped parsley
1/2 tsp salt
1/8 tsp pepper
1/2 tsp. seasoned salt

Fry bacon until crisp; drain. Combine zucchini, onion, beef stock, swet basil, garlic clove-crushed, parsley flakes, salt, pepper, and seasoned salt in kettle; cook until zucchini is soft. Place in blender container; process until smooth. Reheat.