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    You are in: Home / Recipes / Zucchini Parmesan Soup With Rice Recipe
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    Zucchini Parmesan Soup With Rice

    Zucchini Parmesan Soup With Rice. Photo by Marie Nixon

    1/1 Photo of Zucchini Parmesan Soup With Rice

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Marie's Note:

    So easy and everything cooks in one pot. Really delicious!

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, saute onion and garlic in oil until tender.
    2. 2
      Add broth and rice and bring to a boil.
    3. 3
      Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
    4. 4
      Simmer, uncovered about 15 minutes until zucchini is tender.
    5. 5
      Beat together egg, cheese and parsley and gradually whisk into hot soup.

    Ratings & Reviews:

    • on October 15, 2010

      45

      very good. i used madagascar pink rice, i added lemon zest to the egg mixture, and grated up a nice aged pecorino instead of the parmesan. my husband and i loved it, and i cannot wait to make it for my step-daughter.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2010

      55

      When I buy a rotisserie chicken I make broth from the carcass and freeze it. So that's what I used in this recipe. I had a big Zuk from the garden that was getting just a little soft. Didn't want it to go to waste so I thought I'd give this a try. Other then using my own broth I followed this recipe to the letter and, "Oh My Goodness!" What a wonderful soup!! I did temper the egg and cheese and parsley mixture with broth because it a little thick to pour on it's own. DH is not a soup lover and I didn't expect him to even try it, he had two bowls! This was delicate and delicious, and so easy to make. Ten stars if I could! Thanks for a wonderful recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2014

      45

      Hi there, we made this a while ago, added it to our recipe book, but on making tonight realised we hadn't rated it yet. The first couple of times we made it with white rice, but due to increased fibre requirements, this time we used brown rice. DH rated it 4 with brown rice and a bit better with white. Thanks for a simple but yummy meal we can make with produce from our garden! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)

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    Nutritional Facts for Zucchini Parmesan Soup With Rice

    Serving Size: 1 (1639 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 94.8
     
    Calories from Fat 39
    41%
    Total Fat 4.3 g
    6%
    Saturated Fat 1.1 g
    5%
    Cholesterol 28.4 mg
    9%
    Sodium 579.4 mg
    24%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.8 g
    7%
    Protein 6.1 g
    12%

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