Zucchini Soup with Eggs

Zucchini soup with eggs is a simple, light, and nutritious dish, perfect for a summer dinner or when you want a comforting meal that isn’t too heavy. Here is the recipe step by step.

Ingredients

• 4 medium zucchinis
• 1 small onion
• 2 tablespoons extra-virgin olive oil
• 4 eggs
• Salt and pepper to taste
• Vegetable broth or water, as needed
• Grated Parmesan (optional)
• A pinch of nutmeg (optional)
• Fresh chopped parsley, for garnish (optional)

Preparation

1. Start by cleaning the zucchinis: wash them, pat them dry, and cut them into medium slices.
2. Finely chop the onion and sauté it in a pot with the extra-virgin olive oil over medium-low heat until it becomes translucent and soft.
3. Add the zucchinis to the pot and let them cook with the onion for a few minutes.
4. Cover the zucchinis with vegetable broth or water, season with salt and pepper, and add a pinch of nutmeg if desired.
5. Bring to a boil and cook for about 15-20 minutes or until the zucchinis are tender.
6. Reduce the heat and create spaces among the zucchinis with a spoon, then gently crack one egg at a time into each space, trying to keep the yolk intact.
7. Cover and cook for about 5 minutes or until the whites are set but the yolks are still soft.
8. Sprinkle with grated Parmesan and chopped parsley before serving, if desired.

Zucchini soup with eggs is a versatile dish that you can enrich according to your tastes. Some people like to add fresh aromatic herbs such as basil or thyme, or serve the soup with toasted bread croutons for added crunch.

Fun Fact

Zucchinis are widely used in Italian cuisine, both for their versatility and their delicate flavor. They are a key ingredient in many summer recipes, from the classic zucchini parmigiana to pasta with zucchinis and squash blossoms. Moreover, pairing vegetables with eggs is a healthy choice that provides protein and nutrients with a low calorie count.