👨‍🍳 作り方

1. 1

   Heat the olive oil in a large skillet or a traditional earthenware dish over medium heat. Add the sliced onions and sauté until softened and translucent, about 5-7 minutes.

2. 2

   Add the sliced zucchini to the pan with the onions. Cook, stirring occasionally, until the zucchini is tender and has released some of its liquid, about 10-15 minutes. Season with salt and pepper.

   💡 プロのコツ: If using a non-stick pan, you might not need the full amount of oil; drain excess oil if vegetables seem too greasy.
3. 3

   While the vegetables are cooking, whisk the eggs in a separate bowl. Season lightly with salt and pepper.

   💡 プロのコツ: Some variations include adding a splash of water to the eggs before whisking.
4. 4

   Once the zucchini and onions are tender, create a well in the center of the pan or push the vegetables to the sides. Pour the whisked eggs into the center. Cook, stirring gently, until the eggs are just set, resembling scrambled eggs.

   💡 プロのコツ: Avoid overcooking the eggs; they should remain slightly moist.
5. 5

   Gently mix the cooked eggs with the zucchini and onion mixture. Cook for another minute or two until everything is well combined.

6. 6

   Serve immediately, garnished with chopped chives or parsley. Zarangollo can be enjoyed hot or at room temperature.

   💡 プロのコツ: This dish is excellent served with crusty bread.