Salads & Side Dishes
Zarangollo murciano
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
This simple dish from the vegetable growing region of Murcia relies on slowly cooked soft zucchini and onions, which are only added to the egg at the end.
Timing
- Preparation: 15 min.
- Cooking/Baking: 25 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 250 kcal
- Protein
- ≈ 9.4 g
- Carbohydrates
- ≈ 9.2 g
- Fat
- ≈ 18.7 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 600 g zucchini · ≈ 600 g · Assumed quantity / reference product
Zucchini roh (G582100) - 2 medium-sized onions (approx. 300 g) · ≈ 300 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 4 eggs size M · ≈ 200 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 4 tbsp olive oil · ≈ 54.6 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- ½ tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
- 2 tbsp finely chopped parsley, optional · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g zucchini
- 2 medium-sized onions (approx. 300 g)
- 4 eggs size M
- 4 tbsp olive oil
- ½ tsp salt
- black pepper
- 2 tbsp finely chopped parsley, optional
Instructions
- Wash the zucchini and cut into thin half slices; Peel and finely chop the onions.
- Heat olive oil in a wide pan. Fry the onions over medium heat for 8 minutes until soft and translucent, not brown.
- Add the zucchini, season lightly with salt and simmer for another 12-15 minutes until excess liquid has evaporated.
- Whisk eggs briefly in a bowl. Reduce heat and pour eggs over vegetables. Stir slowly until the eggs are just set; do not fry dry.
- Serve with pepper and parsley if desired, accompanied by strong bread.
Tips
- Patience is worth it: First the water in the zucchini evaporates, then the eggs combine with the vegetables in a nice and creamy way.
- Some households add potatoes; this is a regional variant, here deliberately without potatoes.
