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Neopolitan Zuppa Di Zucchine

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Ingredients

Adjust Servings:
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

Nutritional information

304.6
Calories
176 g
Calories From Fat
19.6 g
Total Fat
3.9 g
Saturated Fat
141.7 mg
Cholesterol
286 mg
Sodium
22.6 g
Carbs
3.2 g
Dietary Fiber
6.1 g
Sugars
11.2 g
Protein
212g
Serving Size

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Neopolitan Zuppa Di Zucchine

Features:
    Cuisine:

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

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Neopolitan Zuppa Di Zucchine, From Mediterranean Dishes Use only the best zucchini available Do not prepare out of season!, From Mediterranean Dishes Use only the best zucchini available Do not prepare out of season!


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    Steps

    1
    Done

    Without Peeling the Zucchini, Cut Into Small Cubes. Heat the Olive Oil on Medium and Cook the Zucchini For 5 Minutes, Stirring Constantly.

    2
    Done

    Add the Hot Stock, Season to Taste With Salt and Pepper; Cover and Stew Gently For 20 Minutes.

    3
    Done

    Meanwhile, Beat the Eggs and Parmesan Cheese Together With the Herbs.

    4
    Done

    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
    Done

    Pour the Soup Over the Toast, Add a Bit More Salt or Pepper If Needed and Serve Immediately.

    6
    Done

    Serve Lemon Slices on Side For Garnish.

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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