Entree: Spain – Murcia – Zarangollo (Murcian sautéed zucchini and onion mixed with scrambled eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, thinly sliced, about 6 oz (170 g)
- 2 medium zucchini, sliced into 1/4-inch rounds, about 7 oz (200 g) each (400 g total)
- 4 large eggs, approx. 50 g each (200 g total)
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley (8 g)
- Crusty bread for serving (optional)

Instructions

1. Heat the olive oil in a wide skillet over medium heat until shimmering.
2. Add the sliced onion and cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes.
3. Add the zucchini, increase heat slightly, and sauté until the zucchini is tender and lightly golden, about 8–10 minutes more; season with half the salt and pepper.
4. In a bowl, beat the eggs with the remaining salt and pepper. Reduce heat to low, push the vegetables to make a shallow well, pour the eggs over and around the vegetables, and let set for 30 seconds.
5. Gently stir and fold the eggs with the vegetables until just cooked but still moist and creamy, about 2–3 minutes.
6. Remove from heat, stir in the chopped parsley, adjust seasoning to taste, and serve immediately with crusty bread.