Neopolitan Zuppa Di Zucchine - cooking recipe

Ingredients

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

Preparation

Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
Meanwhile, beat the eggs and Parmesan cheese together with the herbs.
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.
Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
Serve lemon slices on side for garnish.