ZARANGOLLO

Ingredients

1kg courgettes
1kg onion
8 or 9 eggs
¼ litre oil
Salt

Steps

Peel the courgette and cut into small squares 2. Fry in plenty of oil with the onion and salt. Keep it on a low flame until it is almost done3. When it is well fried, remove the excess oil4. Add the eggs straight to the pan. Stir until the egg has thickened and everything is mixed together. The egg should not be overcooked.
SUGGESTIONS: This dish can be served in two ways:- As a main course, if we present it in a serving dish so that guests can help themselves- As an aperitif, in individual portions with toasted or fried breadPotatoes can also be added if desired

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