In a Dutch Oven, heat olive oil over medium heat. Add the onion and sauté over medium low heat, until translucent, about 8 to 10 minutes. Add garlic, and sauté until fragrant, about 30 seconds. Add the zucchini, 1 tablespoon salt and 1 teaspoon pepper. Sauté until zucchini is tender, about 10 minutes.

Add the wine, vegetable broth and basil. Raise to high heat and bring to a boil. Reduce heat and simmer for 30 minutes. Place zucchini mixture into a strong blender (I used a Vitamix) and puree until smooth, Transfer the puree back to the Dutch Oven and bring to a simmer. Remove from heat, and add Parmesan cheese and Greek yogurt. Stir to combine. Season with salt and pepper, to taste.

Serve hot.