2 tb Margarine
2    Medium zucchini,sliced
1    Medium onion,sliced
1 pk Unflavored gelatin
1/4 c  Cold water
1 c  Skim milk,heated to boiling
3/4 c  Lite sour cream
1/3 c  Grated parmesan cheese
1 ts Dried dill weed
1 ts Salt
1 ds Red pepper

In skillet, melt margarine and cook zucchini with onion, stirring
occasionally until very tender; set aside. In blender, sprinkle gelatin
over cold water; let stand 2 minutes. Add hot milk and process at low 2
minutes. Add sour cream, cheese, dill, salt and pepper, then zucchini
mixture. Process at high until smooth. Pour into bowl. Chill until set. To
serve, whisk smooth.