Best 5 Zarangollo Scrambled Eggs With Zucchini And Onion Spain Recipes

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Zarangollo scrambled eggs with zucchini and onion is a traditional Spanish dish originating from the region of Murcia. It is a simple, yet flavorful and versatile dish that is perfect for breakfast, brunch, lunch, or dinner. The main ingredients in zarangollo are zucchini, onion, eggs, and olive oil, although variations of the recipe may also include other vegetables such as peppers, tomatoes, or potatoes. The dish is typically seasoned with salt, pepper, and paprika, and is often served with a side of bread or toast for dipping. Zarangollo is a delicious and easy-to-make dish that is sure to become a favorite in your household.

Here are our top 5 tried and tested recipes!

SCRAMBLED EGGS WITH ZUCCHINI



Scrambled Eggs with Zucchini image

My Dad (who's Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It's a perfect, tasty meal.

Provided by LinH

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 4

Number Of Ingredients 6

4 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 zucchini, sliced 1/8- to 1/4-inch thick
garlic powder, or to taste
salt and ground black pepper to taste

Steps:

  • Stir the eggs and Parmesan cheese together in a bowl; set aside.
  • Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 1.6 g, Cholesterol 188.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 150.1 mg, Sugar 1 g

SCRAMBLED EGGS WITH ZUCCHINI AND FETA



Scrambled Eggs with Zucchini and Feta image

Feta, zucchini, and onions are scrambled with eggs to create a delicious yet quick and easy breakfast. These eggs don't need salt because of the feta , but if your feta isn't as salty, you might need to add salt to taste.

Provided by ABcooking1

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

1 teaspoon olive oil, or as needed
½ small onion, sliced
½ medium zucchini, sliced
2 eggs, beaten
¼ teaspoon dried dill weed
1 ounce feta cheese, or to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
  • Cook and stir until eggs are set, about 5 minutes.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 8.6 g, Cholesterol 397.2 mg, Fat 21 g, Fiber 1.7 g, Protein 18.2 g, SaturatedFat 8 g, Sodium 468.2 mg, Sugar 5.1 g

SCRAMBLED EGGS WITH ZUCCHINI



Scrambled Eggs With Zucchini image

These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it's an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.

Provided by Martha Rose Shulman

Categories     breakfast, dinner, easy, quick, weekday, main course

Time 10m

Yield Serves four

Number Of Ingredients 9

2 medium zucchini (about 10 ounces)
1 tablespoon extra virgin olive oil
1 or 2 garlic cloves, minced (optional)
Salt
freshly ground pepper
6 eggs
2 tablespoons low-fat (2 percent) milk
2 tablespoons minced chives
Optional: 1 medium avocado, diced or sliced, for garnish

Steps:

  • Grate the zucchini on the large holes of a box grater or in a food processor.
  • Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
  • Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams

ZARANGOLLO - SCRAMBLED EGGS WITH ZUCCHINI AND ONION - SPAIN



Zarangollo - Scrambled Eggs With Zucchini and Onion - Spain image

This recipe is submitted for play in ZWT8 - Spain. It was found at Easy Spanish Recipes.com. Zarangollo is a very traditional Spanish recipe originating from the Southeastern region of Murcia and is tradionally served as tapas. The dish is a easy to make rivuelto, a very common dish involving scrambled eggs, which is usually enjoyed with a glass of Spanish wine.

Provided by Baby Kato

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 zucchini, large, peeled, cut into small cubes
1 onion, large, finely chopped
2 garlic cloves, finely chopped
4 eggs, medium, beaten
1 teaspoon lemon juice
1/2 teaspoon dry oregano
4 tablespoons olive oil
1/2 tablespoon parsley, fresh, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper (or to taste)

Steps:

  • Heat 2 tbsp of oil in a pan over medium-high heat and add the onion and garlic, reducing the heat to medium and cook until they are soft and translucent.
  • While the onion is cooking, add the other 2 tbsp of olive oil to another pan and heat over medium-high heat and add the cubed zucchini and cook for 10 minutes.
  • Strain off the liquid and add the cooked zucchini to the onions and cook together for another 2-3 minutes.
  • Add a little salt and pepper as well as the parsley, oregano and lemon juice to the vegetables.
  • Then add a dash of salt to the beaten eggs and add them to the vegetables, cooking over medium heat while stirring and tossing the eggs and vegetables.
  • The eggs will be broken up when then are done.

ZARANGOLLO MURCIANO (STEWED ZUCCHINI WITH ONION)



Zarangollo Murciano (Stewed Zucchini With Onion) image

This dish is from the Murcia area of Spain. It can be made with or without the eggs. Serve hot or at room temperature with crusty white bread and a glass of wine.

Provided by Bellinda

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

6 tablespoons olive oil
2 garlic cloves, minced
3 yellow onions, finely chopped
2 lbs zucchini, diced small
salt, pepper
2 teaspoons oregano
6 eggs (optional)

Steps:

  • In a pan heat 1/2 of the oil and cook garlic and onions for about 15 minutes or until soft and translucent.
  • In a second pan heat the remaining oil and saute zucchini for about 15 minutes or until soft and releasing liquid. Drain and add to the onion pan.
  • Season with salt,pepper, oregano and continue cooking for about 5 minutes.
  • Optional: At this point you could crack the eggs onto the veggie mixture and heat until the whites are set.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Do not overcook the eggs; they should be cooked through but still tender and moist.
  • Add the zucchini and onion to the eggs towards the end of cooking so that they retain their texture and flavor.
  • Season the zarangollo to taste with salt, pepper, and paprika.
  • Serve the zarangollo immediately, garnished with chopped parsley or cilantro.

Conclusion:

Zarangollo is a simple but delicious Spanish dish that is easy to make and can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover zucchini and onions, and it is also a good source of protein, vitamins, and minerals. The next time you are looking for a quick and easy meal, give zarangollo a try. You won't be disappointed!

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