Combine zucchini, onion, seasoning salt, bullion cubes, and water in a pot.

Cook over medium heat until soft.

In a separate pot melt butter.

Stir in flour and white pepper.

Whisk in milk and cream slowly.

Transfer zucchini and liquid to a blender. Blend until smooth.

Pour blended zucchini into the pot of cream sauce.

Stir together and serve hot or cold.