Zarangollo (pronounced tha-rahn-goy-oh) is a popular dish native to the region of Murcia. Consisting of just zucchini, onion, and eggs, zarangollo can serve as the main course, a side, or even a tapa (a small plate served with a drink.) Zarangollo is delicious and very easy to make, and can be served hot or cold. You can even add potatoes if you want. Really, anything goes!

This recipe serves one person as a main dish, but the proportions can be adjusted however you like.
What you’ll need:

  • 1 large (10”-12”) zucchini or 2 medium, cut lengthwise and then sliced
  • 1 medium white onion, chopped
  • olive oil to taste (a tablespoon or two should do)
  • 4 eggs
  • salt to taste
  • fresh bread

First, warm the olive oil in a skillet over medium heat.

approximately twice as much zucchini as onion
Once it’s hot, add the onion and zucchini and cook until the vegetables are completely clear and soft, about 15-20 minutes.

halfway there!
It’s important that you almost overcook the zucchini to achieve the correct texture.

typically the zucchini is peeled before cooking, but I think the skin makes the dish look prettier
While cooking the vegetables, beat the eggs in a small bowl.

Then add the eggs to the vegetables and cook, stirring frequently.

Remove from heat once the eggs are fully cooked.

appetizing, right?
Top with a little salt and serve!

I topped mine with some leftover green onions because 1) art and 2) I needed to use them up
Hasta luego!

Sabrina