Description
A simple Italian-inspired soup featuring fresh zucchini, eggs, and parmigiana cheese. A great way to cook and enjoy fresh summer zucchini.
Ingredients
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- 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 (2/3 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 (1/2 teaspoon) and pepper (1/2 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 1/3 of the egg mixture. Allow broth to return to a simmer and repeat with another 1/3 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