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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
extra virgin olive oil	4	tablespoons		-	-	-	-
vegetable broth	2 1/2	1/2		405.9	65.805	14.883	9.594
salt				-	-	-	-
black pepper			ground	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
italian parsley	1 1/2	1/2	chopped	-	-	-	-
basil leaf	12		chopped	-	-	-	-
italian bread	6	slices	toasted	487.8	90.18	15.84	6.3
lemon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.