# Zarangollo Murciano

A traditional, humble, and versatile vegetable dish from the Murcian countryside made with zucchini, onion, and eggs.

- Servings: 3 servings
- Cuisine: Spanish
- Category: Dinner
- Language: en

## Ingredients

- 2 medium zucchini
- 1 1/2 medium onion
- 3 large egg
- extra virgin olive oil (optional)
- salt (optional)

## Instructions

1. Peel the onion and cut into julienne strips.
2. Wash the zucchini, peel if desired, and slice into thin rounds or half-moons.
3. Heat olive oil in a wide frying pan over medium-low heat. Add the onion and a pinch of salt. Cook for 15-20 minutes, covered, until soft and transparent.
4. Add the zucchini and salt to the pan. Cook over medium-low heat for 20 minutes, stirring occasionally, until very soft and nearly disintegrated.
5. Drain any excess water released by the vegetables.
6. Lower the heat to minimum, add the eggs and a pinch of salt. Stir slowly to combine until the eggs are cooked through but the mixture remains soft and juicy.

## Equipment

- knife
- cutting board
- peeler
- frying pan
- wooden spoon

## Tips

- Some people choose not to peel the zucchini as the skin adds flavor.
- Can be served as a tapa, a side dish, or as a main course on top of a toasted slice of bread.
- Delicious both served warm or cold.

## Source

- Original video: https://www.tiktok.com/@comeconandrea/video/7615709207534292246?q=receta%20zarangollo&t=1794345090958
- Creator: comeconandrea
- Recipe page: https://www.cliprecipe.com/recipe/958d15bd-0fe4-4d0c-bd73-e69642ce10f7
- Extracted: 2026-11-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt