Cut the zucchini into smaller cubes, add salt and let it sweat. Meanwhile, cut the shallots into small pieces and let them sauté until they are golden brown.
Once the shallots are roasted, add the zucchini and after a while rubbed garlic. Fry the whole mixture in a pan for about two minutes (until the garlic smells) and then add white wine.
Cook until the wine boils alcohol and then pour warm broth and cream. Boil the whole mixture for about ten minutes and then add the grated parmesan cheese and mix the whole soup until we have a beautifully smooth zucchini cream.
Serve with parmesan shavings, freshly ground pepper, baked bruschetta and lime.