Lemon Zucchini Soup

4 cups water and chicken bouillon or chicken broth (I prefer more chicken flavor and use chicken bouillon)
2 tablespoons cornstarch
1 medium zucchini sliced
1/2 lemon juiced
2 tablespoons Romano or Parmesan cheese, grated
1 teaspoon parsley chopped (I used fresh)
salt and pepper to taste

In a medium saucepan whisk water, chicken bouillon, and cornstarch together and bring to a simmer.
Add in zucchini and cook 2 minutes on medium heat.
Add in lemon juice.
Place soup into serving bowls, top with parsley and Romano cheese,
Add salt and pepper to taste.

If you prefer your soups creamy, by all means... add in some cream about 1/4-1/2 cup will do.