ZARANGOLLO

ZARANGOLLO

ZARANGOLLO

Ingredients

  1. 1kg of courgette
  2. 1⁄2 kg of tender or dry onion, to taste,
  3. 3 eggs
  4. EVOO
  5. Iodised salt

Method

Wash and chop the courgette into slices, leaving the skin on. Cut the onion into fine rings. Sauté the courgette with some salt in a pan with EVOO. After some of the water has been released, add the onion. Maintain a low heat. Cook for 20 minutes and then add the egg and mix once set. 

“Recipe recommended by María Dolores Rubio Escobar Graduated in human nutrition and dietetics, Graduated in food science and technology; Col No. AND-00545; N.I.C.A. 45996.”