Neopolitan Zuppa Di Zucchine

• 2 lbs zucchini
• 4 tablespoons extra virgin olive oil
• 2 1/2 pints hot vegetable broth
• salt, to taste
• fresh ground black pepper, to taste
• 3 eggs
• 2 tablespoons parmesan cheese, freshly grated
• 1 1/2 tablespoons fresh Italian parsley, chopped (curly parsley okay to use)
• 12 fresh basil leaves, chopped
• 6 slices Italian bread, toasted (or French bread)
• lemon slice

1. Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
2. Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
3. Meanwhile, beat the eggs and Parmesan cheese together with the herbs.
4. Just before serving the soup, place the toasted bread in a soup tureen. Remove the soup from the heat and quickly stir in the egg mixture using a wire whisk.
5. Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
6. Serve lemon slices on side for garnish.

zucchini, extra virgin olive oil, vegetable broth, salt, fresh ground black pepper, eggs, parmesan cheese, fresh italian parsley, basil, italian bread, lemon slice

Taken from www.food.com/recipe/neopolitan-zuppa-di-zucchine-174637 (may not work)