Directions:
- Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
- Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
- Meanwhile, beat the eggs and Parmesan cheese together with the herbs.
- 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.
- Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
- Serve lemon slices on side for garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.13 Kcal (1286 kJ) | ||
| Calories from fat | 142.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.82g | 24% | |
|---|---|---|---|
| Cholesterol | 84.33mg | 28% | |
| Sodium | 773.78mg | 32% | |
| Potassium | 928.53mg | 20% | |
| Total Carbs | 31.18g | 10% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 12.84g | 26% | |
| Vitamin C | 54.9mg | 91% | |
| Iron | 4mg | 22% | |
| Calcium | 103.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 96.23 Kcal (403 kJ) | ||
| Calories from fat | 44.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 24% | |
|---|---|---|---|
| Cholesterol | 26.42mg | 28% | |
| Sodium | 242.45mg | 32% | |
| Potassium | 290.94mg | 20% | |
| Total Carbs | 9.77g | 10% | |
| Sugars | 0.74g | 10% | |
| Dietary Fiber | 1.09g | 14% | |
| Protein | 4.02g | 26% | |
| Vitamin C | 17.2mg | 91% | |
| Iron | 1.2mg | 22% | |
| Calcium | 32.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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