
ZARANGOLLO
ZARANGOLLO
Ingredients
- 1kg of courgette
- 1⁄2 kg of tender or dry onion, to taste,
- 3 eggs
- EVOO
- 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.