Zucchini Soup

My mother made zucchini soup often. My sister Rochelle still makes it and gave me the recipe.

Preparation:

In a pot, sauté a finely chopped onion in oil until tender and transparent. Don’t brown. Add the zucchini and just cover with hot water – about 2 cups. Season to taste. Simmer until tender, about 10 minutes. Scramble the eggs with the grated cheese and add to pot. Add one cup of marina sauce (see below) and stir until well mixed. Serve with additional cheese.

Marinara Sauce –

•  ¼ cup olive oil
• 3 cloves garlic (cut in large pieces so they can easily be removed)
• 1 ½ lbs of fresh tomatoes or 1 28oz con of crushed San Marzano tomatoes
• Salt, black pepper and red pepper flakes to taste

Lightly brown garlic in the olive oil.  Add about a pound and a half of chopped fresh or one large can of crushed tomatoes (approx. 28 oz.).  Add salt, black pepper and red pepper flakes. Simmer ½ hour on medium heat and it’s done.

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