Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 1 tablespoon minced garlic
  • 2 pounds zucchini (about 4 large), shredded using the shredding blade of your food processor (5-6 cups shredded)
  • Salt
  • Pepper
  • 3 large eggs
  • 1/3 cup grated parmigiana Reggiano or another good quality parmesan cheese
  • 4 cups low salt chicken broth (I recommend Swanson's)
  • 2 cups water
  • 12-14 fresh basil leaves, roughly chopped plus more for garnish
  • Grated parmigiana cheese to sprinkle on top

Instruction

  • Heat oil  (2 tablespoons) in a skillet over medium-low heat. Add onions and garlic. Cook for 8 minutes or until onions are soft and translucent. Add zucchini and turn heat up to medium-high. Cook, stirring frequently until tender, 4-5 minutes. Stir in salt (1/2 teaspoon) and pepper (1/2 teaspoon). Remove from heat.
  • In a small bowl whisk eggs, parmesan cheese (1/3 cup), salt (1/2 teaspoon) and pepper (1/2 teaspoon). Set aside.
  • In a medium saucepan bring broth (4 cups) and water (2 cups) to a  gentle simmer. Whisk the simmering broth as you pour in 1/3 of the egg mixture. Allow broth to return to a simmer. Repeat with another 1/3 of the egg mixture. When broth returns to a simmer, add the rest of the egg mixture while whisking. Add zucchini mixture and simmer just until heated through. Right before serving, stir in chopped basil.
  • Ladle soup into bowls. Garnish with additional shredded basil. Season with salt and fresh ground pepper, to taste. Pass around extra parmigiana cheese.