This Zucchini Soup Recipe is super easy to make. It's light and healthy: the perfect detox Italian meal. A few simple ingredients and you've got a delicious, satisfying lunch!
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Remember that old saying "don't judge a book by it's cover"? This recipe perfectly illustrates the importance of this rule! For as long as I can remember, my beautiful Grandma Rose made this simple, light recipe for our family. Once I got over the picky-eating stage of my childhood, I became a relatively good eater.
But throughout my childhood and teen years, I still refused to even try Grandma's Zucchini. I'm kind of embarrassed to admit this, but here goes. The reason I refused to try this dish was because I thought it looked gross. So silly, right? I'm pretty sure I even knew deep down inside how silly it was.
Everything my Grandma made was consistently delicious. So logic would imply that this recipe would also be delicious. But I was a kid, and as I now understand more than ever, kids don't always operate on logic. I could not get past the mushy look (I'm always been a person who doesn't favor mushy textures. I still cannot bring myself to eat oatmeal, but that's a whole other blog post!).
Then, one fateful afternoon when I was around 18 or 19 years old, I was hanging out at Rosie's apartment enjoying various dishes with some of our extended family. This was not a new situation. Being as close as I was with my grandparents, I often found myself among many members of my large family enjoying the fruits of her labor (she was the matriarch and was famous for her fantastic skills in the kitchen).
Eventually, I learned to make this dish and it has become a fixture in my rotation of lunch recipes. Is it the prettiest? No. But it is absolutely light and delicious. It's pretty healthy and super easy to make. It's also inexpensive which never hurts.
I like to enjoy it over brown rice and sprinkled with Romano cheese. I was especially excited to make it this weekend because after a long week of delicious but heavy foods, my body needed a break. This tastes super delicious served alongside my Open Face Tuna Melt.
The recipe you see below can easily be doubled to feed a crowd or make a bigger batch if you want more. I made a smaller amount because J doesn't eat zucchini and I don't like wasting food (my mom tells me you can freeze it, but I'm skeptical).
Rosie’s Famous Zucchini “Soup”
- 5-6 small to medium zucchini halved and sliced (or a couple large zucchini quartered and sliced)
- 1 medium onion chopped
- 1 can of Chicken Broth I used low sodium
- Salt and pepper to taste
- A couple Tbsp. of olive oil
- 2 large eggs
- Heat the oil in your pot over medium-medium high heat.
- Add your onions to the pot, sprinkle with salt and pepper to taste and sweat them for a few minutes (make sure they don't brown, if they begin to brown, reduce your heat).
- Add your zucchini to the pot and again sprinkle with salt and pepper to taste. Let these cook for about 10-15 minutes or until they begin to break down and release a little moisture. The onions will also break down more. I found that I had to reduce my heat a bit as you don't want them to fry or brown.
- Add the chicken broth to the pot and let it simmer for 5-10 minutes.
- Crack your eggs into the pot and break the yokes and stir them in to combine. You will see the broken up egg solidify and the it will take on the appearance that's similar to egg drop soup after a couple minutes, but with less broth. Once the egg is cooked, the zucchini is ready.
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