1. Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly. 2. Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes. 3. Meanwhile, beat the eggs and Parmesan cheese together with the herbs. 4. 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. 5. Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately. 6. Serve lemon slices on side for garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
