This zucchini egg drop soup is a great dish to make with fresh summer zucchini. Shredded zucchini, onions, garlic, parmesan cheese, eggs and fresh basil come together in a light but satisfying soup that's full of fresh summer flavors.
Why You'll Love This Zucchini Egg Drop Soup
- A delicious dish to make with fresh summer zucchini.
- Light and healthy, yet surprisingly hearty and satisfying.
- Ready in about 45 minutes.
- Inspired by Italian stracciatella soup.
- Naturally gluten-free.
- Easy to make vegetarian - simply swap chicken broth for vegetable broth.
- Made with a handful of simple everyday ingredients: zucchini, eggs, onions, garlic, parmesan cheese, broth and basil.
How To Make Zucchini Egg Drop Soup
- Sauté shredded zucchini with onions and garlic until tender
- Whisk eggs with parmesan cheese, salt and pepper
- Bring chicken broth (or veggie broth) and water to a simmer and slowly whisk in the egg-parmesan mixture.
- Stir in the zucchini and simmer until heated through - Done!
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This soup makes a perfect, light summer lunch or even dinner. If you're a vegetarian, use your favorite vegetable broth as the base, instead of chicken broth. Serve zucchini egg drop soup with a salad of sliced ripe summer tomatoes and basil, drizzled with olive oil and balsamic - maybe some crusty bread on the side. Or with this delicious Mediterranean Chickpea Salad on the side.
Pass around some extra parmesan cheese - it only gets better!
Shred the zucchini in your food processor!
If you try this zucchini egg drop soup recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe
Zucchini Egg Drop Soup
- Total Time: 45 mins
- Yield: 6 servings 1x
- Diet: Gluten-Free, Keto, Low-Carb
Description
A simple Italian-inspired soup featuring fresh zucchini, eggs, and parmigiana cheese. A great way to cook and enjoy fresh summer zucchini.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 tablespoon minced garlic
- 4 large zucchini (about 2 pounds), shredded
- Kosher salt
- Freshly ground black pepper
- 3 large eggs
- 1 ounce (⅔ cup) good quality grated parmesan cheese, such as Parmigiano Reggiano, divided
- 4 cups low salt chicken broth (I recommend Swanson's)
- 2 cups water
- 12-14 fresh basil leaves, roughly chopped, plus more to use as a topping
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Instructions
- Heat oil (2 tablespoons) in a large skillet over medium-low heat. Add onions and garlic and cook gently for 8 minutes or until onions are soft and translucent. Add zucchini and turn heat up to medium-high. Cook, stirring frequently until tender, 4-5 minutes. Stir in salt (½ teaspoon) and pepper (½ teaspoon). Remove from heat.
- In a small bowl whisk the eggs with half of the parmesan cheese (⅓ cup), ½ teaspoon salt and ½ teaspoon black pepper. Set aside.
- In a 4-6 quart heavy-bottomed saucepan or Dutch oven bring broth and water to a boil and then lower to a gentle simmer. Whisk the simmering broth vigorously as you pour in ⅓ of the egg mixture. Allow broth to return to a simmer and repeat with another ⅓ of the egg mixture. When broth returns to a simmer, add the rest of the egg mixture while whisking.
- Add the zucchini mixture to the pot and simmer just until heated through. Right before serving, stir in the chopped basil and season with additional salt, if needed.
- Ladle the soup into bowls. Top with remaining basil basil and pass around the parmigiana.
Notes
- The easiest way to shred zucchini is in a food processor using the coarse shredder blade. Alternatively, you can shred it by hand using the large holes on a box grater.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Soup
- Method: simmer
- Cuisine: Italian
Allison
Hi!
Nutrition info??
Lisa
Hi! I'm working, slowly but surely, on getting nutrition information for all of my recipes. I'll put this one high up on the list. Stay tuned!
Allison
Thank u!!!!!
Lisa
You're very welcome. Nutrition info is now here!
Cindy
This soup surprised me. It was so yummy!! I was really not expecting much. But is was delightful. I made a half recipe & used 1/8th of a tsp of dried sweet basil in place of fresh. Thank you for a lovely and simple recipe!
Lisa
I'm glad you enjoyed Cindy!
Mary-Elise
So tasty and so simple. Made this for Abby and her teammates after a long day racing on the Charles. They loved it. My new comfort food.
Méli
Your recipe is just wonderful! I think I'll do it very soon! 🙂
I'm going to discover your beautiful blog now...
Greetings from France,
Méli