For ➍3-4 medium zucchini, peeled & cubed
1 medium onion, chopped
2 carrots, cubed (small)
3-4 sprigs flat leaf parsley, chopped
5 tbs olive oil
2 eggs
2 tbs grated Parmigiano cheese
50 cl beef or chicken (or vegetable) broth
salt
Heat olive oil in a 30 cm frying pan on medium heat. Add onion and sauté until it becomes translucent, then turns golden in color. Add the carrot cubes and half the parsley, and stir, continuing to cook in pan. Add the zucchini and continue to sauté for 3-4 m.
Pour the broth over the vegetables and simmer for about 5 m, or until the zucchini is cooked. Remove pan from heat and allow to cool for 2-3 m. Beat the eggs.
Process the vegetable mixture with a food processor or stick blender until smooth. Pour mixture back into the pan, with heat on low, and slowly stir in the beaten eggs. Salt to taste.
When serving, sprinkle the rest of the chopped parsley and grated cheese.*variations:
potatoes: peel and cut two potatoes into small squares. Place in a medium sauce pan, just cover with water and boil until just cooked. Drain and process potatoes with other vegetables.
garlic: peel and finely chop 2 garlic cloves, and saute with the other vegetables.
quesitos: add 4 small quesitos (little cheeses) to the mixture in the food processor. Be sure that they are at room temperature. In Spain, quesitos refers to the soft bland cheeses that come in individual servings, such as Vache qui rit or Babybel brands.
Serrano ham & croutons: cut Serrano ham (use prosciutto if Serrano ham is not available) into small bits, and sprinkle on top of each serving with some croutons.
