Spanish Vegetarian Appetizer Featured

Zarangollo (Spain)

An authentic recipe for traditional Spanish Zarangollo, featuring slow-cooked zucchini and onions bound together with soft-scrambled eggs.

Level Easy Prep 15 min Cook 25 min Servings 4 Score 4.8/10

Ready in

40 min

Makes 4 servings

Prep 15m

Cook 25m

Level Easy

About this recipe

An authentic recipe for traditional Spanish Zarangollo, featuring slow-cooked zucchini and onions bound together with soft-scrambled eggs.

A classic Murcian tapa combining tender zucchini, onions, and creamy soft-scrambled eggs.

Ingredients

Servings

Units

Main

4 medium zucchini (washed and sliced into thin half-moons)
2 large onion (thinly sliced)
4 pieces eggs (beaten)

Seasoning

4 tbsp extra virgin olive oil
1 tsp salt (to taste)
1/4 tsp black pepper (freshly ground)

Equipment

Wide skillet or frying pan Preferably non-stick or heavy-bottomed
Wooden spatula For gentle stirring
Mixing bowl For beating eggs

Instructions

Heat extra virgin olive oil in a wide skillet over medium-low heat.
Add the sliced onions and sauté slowly until translucent and tender, about 10 minutes.
Add the sliced zucchini to the skillet, season with salt, and stir well.
Cover and let the vegetables cook down slowly over low heat for about 15 minutes, stirring occasionally until completely soft and slightly caramelized.
15 min
Pour the beaten eggs directly into the vegetable mixture.
Stir gently over low heat until the eggs are softly set and creamy, resembling a loose scramble, then remove from heat immediately.

Nutrition

Calories 210

Protein 8g

Carbs 9g

Fat 16g

Fiber 2g

Sugar 5g

Sodium 320mg

Serving Size 1 serving

Cooking Timeline

Prep 15 min

Cook 25 min

Total 40 min

Recipe Scorecard

Overall 9.2 /10

Expert 4.8 95% conf.

Taste 9.4
Presentation 9.0
Nutrition 8.5
Value 9.5
Instructions 9.2
Ingredients 9.5
Time Accuracy 9.0
Difficulty 9.0
Would Make Again 9.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A wonderfully comforting and simple Murcian classic that highlights the natural sweetness of slow-cooked vegetables.

Pros

Simple ingredients
Rich and comforting flavor
Quick preparation

Cons

Requires careful attention so eggs do not overcook

Overview

A classic Murcian tapa combining tender zucchini, onions, and creamy soft-scrambled eggs.

AI Insights

Summary

An authentic recipe for traditional Spanish Zarangollo, featuring slow-cooked zucchini and onions bound together with soft-scrambled eggs.

Tips

Cook the zucchini and onions over low heat so they caramelize and become sweet rather than brown too quickly
Do not overcook the eggs; keep them soft and creamy for the best texture
Serve warm with thick slices of rustic country bread