Neopolitan Zuppa Di Zucchine

From Mediterranean Dishes. Use only the best zucchini available. Do not prepare out of season!

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2  lbs zucchini
• 4  tablespoons extra virgin olive oil
• 2 1⁄2 pints  hot vegetable broth
•  salt, to taste
•  fresh ground black pepper, to taste
• 3  eggs
• 2  tablespoons parmesan cheese, freshly grated
• 1 1⁄2 tablespoons fresh Italian parsley, chopped (curly parsley okay to use)
• 12  fresh basil leaves, chopped
• 6  slices  Italian bread, toasted (or French bread)
•  lemon slice

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.