Zucchini soup is a light and tasty dish, perfect for summer. The zucchini are sliced and then sautéed in a pan along with onions and tomatoes. Everything is then cooked in broth and served with grated cheese and crispy rustic bread. An explosion of fresh and genuine flavors!
In a pot, place three tablespoons of olive oil, the onions sliced thinly, the tomatoes peeled, seeded, and quartered, and the zucchini cut into matchsticks
Cook over medium heat for about 20 minutes
Add the broth, adjust the salt, bring to a boil, reduce the heat, and let simmer until the zucchini are quite soft
At this point, turn off the heat and add the beaten egg with grated cheese and salt to the soup, stirring quickly
Pour over slices of toasted rustic bread and serve
Pan
Bowl
Knife
Italia, Lazio
| Energy (kcal) | 36.23 |
| Carbohydrates (g) | 3.13 |
| of which Sugars (g) | 1.63 |
| Fat (g) | 1.77 |
| of which Saturates (g) | 0.46 |
| Protein (g) | 1.74 |
| Fiber (g) | 0.82 |
| Sale (g) | 0.1 |
