Neopolitan Zuppa Di Zucchine

Name: Neopolitan Zuppa Di Zucchine
Cook time: 25 min
Total time: 25 min
Yield: 4-6 serving(s)
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

Submitted by COOKGIRl

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

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photo by crushpdx

Ready In:: 25mins
Ingredients:: 11
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

Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
Meanwhile, beat the eggs and Parmesan cheese together with the herbs.
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.
Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
Serve lemon slices on side for garnish.