22 Reviews

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.

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jeanettejeaette October 15, 2010

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!

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Nougat September 05, 2010

With my Zucchini overload in the garden I've been on a search for ways to use it up. Glad I found this one. Quick, easy and full of flavor. I did add some left over turkey meat to it and about 1/4 cup of chopped celery to the onions when sauteing them. Since there is only 2 of us eating here - this made a lot. Will have left overs tonight and even had enough to freeze for another time. I'm thinking it's only going to improve with sitting. Thanks for posting

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Bonnie G #2 August 03, 2015

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! :)

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The Normans May 06, 2014

SO GOOD! I doubled the zucchini, pureing 1/3, fine chopping 1/3, and julianning 1/3 to fry with the onion. Also added mushroom and some herb ox chicken bullion for flavor, and doubled the egg and trippled the cheese, making it much thicker and hearty. Delicious! The base of this recipe is easy to use to make lots of different soups. Fry some veggies, add stock and ingredients to simmer, then thicken with cheese and egg. Wonderful!

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Ulsh72 June 19, 2012

This soup is yummy, highly nutritious and definately worth trying, I will be making it again as I've been looking for good zucchini recipes to use up the annual overflow from my garden. This recipe is very quick and easy with very few ingredients. Watch you don't cook the stock down too far or it gets an odd taste to it. I also mixed some of the soup in with the egg mixture before adding it to the rest of it. My toddler ate it all after I bar mixed her bowl and my husband said it reminded him of an asian soup, probably because of the egg drop. I didn't use the full amount of stock and probably used more rice but followed the rest of the recipe as written, we only got about 4 cups which was enough for 2 modest serves and a little one. This would be a great spring soup and a beautiful light accompaniment to a meal with seafood and white wine. Thanks for posting

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canthelpmyself January 04, 2011

A delicious soup. Very comforting, easy to make and the kids love it!!!

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Mama Jojo September 03, 2010

I'm a huge zucchini fan! However, for me I had a few changes. It didn't make 7 cups, the broth reduced a bit and even with the rice, the zucchini cooked way down, so maybe 6 cups if that. I added 4 tablespoons of rice, and a good 2 cups maybe a bit more zucchini. I also used a large onion and cut back the amount of olive oil - only needed 1 teaspoon. I also added fresh lemon, a little zest and a fresh squeeze of the lemon juice went really well in the soup. The egg ... I didn't add directly in to the hot soup as it would of been scrambled eggs. I added a little of the broth to the egg to slightly temper the egg and then slowly added the egg into the soup. Definitely fresh parsley makes the dish. Garnished with a thin lemon and zucchini slice. Great light soup, lots of simple flavors, easy to make and healthy. Thx for posting.

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SarasotaCook April 25, 2010

A delicious light soup! Good way to get in some vegetables. I wasn't too sure about the egg in the end, but I put it in and the soup tasted great (not really sure what it did or if it made a difference). Thanks for posting this great recipe. Oh, I did have to sub dried parsley, so added in step 2. Also used only about a tsp of oil to saute the onion/garlic.

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StacyMD187373 September 27, 2009

It was quite tasty...DH said it tasted like chicken noodle soup. It's easy, uses ingredients I usually have on hand, is healthy and uses more of that ever-present summer zucchini! It's a keeper! Thanks for sharing! :)

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Balance_is_essential September 22, 2009
Zucchini Parmesan Soup With Rice