“From Mediterranean Dishes. Use only the best zucchini available. Do not prepare out of season!”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
  2. Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
  3. Meanwhile, beat the eggs and Parmesan cheese together with the herbs.
  4. Just before serving the soup, place the toasted bread in a soup tureen. Remove the soup from the heat and quickly stir in the egg mixture using a wire whisk.
  5. Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
  6. Serve lemon slices on side for garnish.

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