Zuppetta di zucchine con uova

Courgette soup with eggs is a simple, light and nutritious dish, perfect for a summer dinner or when you want a comfortable but not too heavy meal. Here is the step-by-step recipe.

Ingredients

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

Preparation

1. Start by cleaning the courgettes: wash them, dry them, and cut them into medium-sized rounds.
2. Finely chop the onion and let it wilt in a pot with the extra virgin olive oil over medium-low heat until it becomes transparent and soft.
3. Add the courgettes to the pot and let them flavor for a few minutes with the onion.
4. Cover the courgettes with vegetable broth or water, adjust salt and pepper, and add a pinch of nutmeg if you like.
5. Bring to a boil and cook for about 15-20 minutes or until the courgettes are tender.
6. Reduce the flame and create spaces between the courgettes with a spoon, where you gently break an egg at a time, trying to keep the yolk whole.
7. Cook with the lid on for about 5 minutes or until the egg whites are set but the yolks are still soft.
8. Sprinkle with grated Parmesan cheese and chopped parsley before serving, if desired.

Courgette soup with eggs is a versatile dish that you can enrich according to your tastes. Some people love to add fresh aromatic herbs like basil or thyme, or accompany the soup with toasted bread croutons to add crunchiness.

Curiosity

Courgettes are widely used in Italian cuisine, both for their versatility and their delicate flavor. They are a fundamental ingredient in many summer recipes, from the classic courgette parmesan to pasta with courgettes and zucchini flowers. Furthermore, the combination of vegetables and eggs is a healthy choice that provides protein and nutrients with a low calorie intake.