Best 4 Zarangollo Scrambled Eggs With Zucchini And Onion Spain Recipes

Originating from the sunny region of Murcia in southeastern Spain, Zarangollo is a delectable dish that combines the flavors of scrambled eggs with fresh zucchini and onions. This simple yet flavorful dish is typically prepared in a single pan, making it a quick and easy meal for any occasion. The tender zucchini, slightly caramelized onions, and fluffy eggs come together to create a harmonious blend of textures and flavors, while the addition of spices like paprika and cumin adds a touch of warmth and depth to the dish. Whether served as a standalone breakfast, brunch, or lunch, or as a tapas-style appetizer, Zarangollo is sure to delight the taste buds with its rustic charm and vibrant flavors. In this article, we'll explore two variations of Zarangollo – the classic Murcian Zarangollo and a modern twist with added bell peppers and chorizo – providing step-by-step instructions and useful tips to ensure perfect results every time.

Here are our top 4 tried and tested recipes!

SCRAMBLED EGGS WITH ZUCCHINI

Scrambled Eggs With Zucchini image

These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it's an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.

Provided by Martha Rose Shulman

Categories breakfast, dinner, easy, quick, weekday, main course

Time 10m

Yield Serves four

Number Of Ingredients 9

Ingredients

2 medium zucchini (about 10 ounces)
1 tablespoon extra virgin olive oil
1 or 2 garlic cloves, minced (optional)
Salt
freshly ground pepper
6 eggs
2 tablespoons low-fat (2 percent) milk
2 tablespoons minced chives
Optional: 1 medium avocado, diced or sliced, for garnish

Steps:

Grate the zucchini on the large holes of a box grater or in a food processor.
Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams

ZARANGOLLO - SCRAMBLED EGGS WITH ZUCCHINI AND ONION - SPAIN

Zarangollo - Scrambled Eggs With Zucchini and Onion - Spain image

This recipe is submitted for play in ZWT8 - Spain. It was found at Easy Spanish Recipes.com. Zarangollo is a very traditional Spanish recipe originating from the Southeastern region of Murcia and is tradionally served as tapas. The dish is a easy to make rivuelto, a very common dish involving scrambled eggs, which is usually enjoyed with a glass of Spanish wine.

Provided by Baby Kato

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 zucchini, large, peeled, cut into small cubes
1 onion, large, finely chopped
2 garlic cloves, finely chopped
4 eggs, medium, beaten
1 teaspoon lemon juice
1/2 teaspoon dry oregano
4 tablespoons olive oil
1/2 tablespoon parsley, fresh, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper (or to taste)

Steps:

Heat 2 tbsp of oil in a pan over medium-high heat and add the onion and garlic, reducing the heat to medium and cook until they are soft and translucent.
While the onion is cooking, add the other 2 tbsp of olive oil to another pan and heat over medium-high heat and add the cubed zucchini and cook for 10 minutes.
Strain off the liquid and add the cooked zucchini to the onions and cook together for another 2-3 minutes.
Add a little salt and pepper as well as the parsley, oregano and lemon juice to the vegetables.
Then add a dash of salt to the beaten eggs and add them to the vegetables, cooking over medium heat while stirring and tossing the eggs and vegetables.
The eggs will be broken up when then are done.

SCRAMBLED EGGS WITH ZUCCHINI

Scrambled Eggs with Zucchini image

My Dad (who's Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It's a perfect, tasty meal.

Provided by LinH

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

4 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 zucchini, sliced 1/8- to 1/4-inch thick
garlic powder, or to taste
salt and ground black pepper to taste

Steps:

Stir the eggs and Parmesan cheese together in a bowl; set aside.
Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 1.6 g, Cholesterol 188.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 150.1 mg, Sugar 1 g

ZARANGOLLO MURCIANO (STEWED ZUCCHINI WITH ONION)

Zarangollo Murciano (Stewed Zucchini With Onion) image

This dish is from the Murcia area of Spain. It can be made with or without the eggs. Serve hot or at room temperature with crusty white bread and a glass of wine.

Provided by Bellinda

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons olive oil
2 garlic cloves, minced
3 yellow onions, finely chopped
2 lbs zucchini, diced small
salt, pepper
2 teaspoons oregano
6 eggs (optional)

Steps:

In a pan heat 1/2 of the oil and cook garlic and onions for about 15 minutes or until soft and translucent.
In a second pan heat the remaining oil and saute zucchini for about 15 minutes or until soft and releasing liquid. Drain and add to the onion pan.
Season with salt,pepper, oregano and continue cooking for about 5 minutes.
Optional: At this point you could crack the eggs onto the veggie mixture and heat until the whites are set.

Tips:

Use a large skillet or frying pan to cook the zarangollo. This will give the ingredients plenty of room to spread out and cook evenly.
Don't overcrowd the pan with ingredients. If you do, the eggs will not cook evenly and the zucchini and onion will not have a chance to brown.
Cook the zarangollo over medium heat. This will help prevent the ingredients from burning.
Stir the zarangollo frequently to prevent the eggs from sticking to the pan and to ensure that the ingredients cook evenly.
Season the zarangollo to taste with salt, pepper, and paprika.
Serve the zarangollo immediately with crusty bread or rice.

Conclusion:

Zarangollo is a simple but delicious Spanish dish that is perfect for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give zarangollo a try!