Zarangollo Murciano is a traditional dish from the Murcia region of Spain
It’s a simple, rustic combination of zucchini, onion, and egg, gently cooked until soft and creamy.
🇪🇸 Zarangollo from Murcia
Serves: 3–4
Time: 35–40 minutes
Ingredients
- 2 medium zucchini (about 500 g)
- 1 large onion
- 3 eggs
- 3–4 tablespoons extra-virgin olive oil
- Salt, to taste
- Black pepper, optional
👩🍳 Instructions
1. Prepare the vegetables
Peel and thinly slice the onion. Cut the zucchini into thin half-moons or small pieces.
2. Cook the onion
Heat the olive oil in a large frying pan over low-medium heat. Add the onion and a pinch of salt. Cook gently for 10–15 minutes, stirring occasionally, until soft and translucent.
3. Add the zucchini
Add the zucchini and another pinch of salt. Cook slowly for 15–20 minutes, stirring occasionally, until the zucchini becomes very tender.
Don't rush this step—the slow cooking is what gives zarangollo its characteristic soft texture.
4. Add the eggs
Beat the eggs in a bowl. Pour them into the pan and gently stir everything together.
Cook over low heat for about 2–4 minutes, stirring continuously, until the eggs are just set but still moist and creamy.
5. Season and serve
Taste and adjust the salt. Add a little black pepper if desired.
Serve warm or at room temperature, with crusty Spanish bread. 🥖
⭐ Traditional tip
Authentic zarangollo murciano is not meant to be dry or heavily browned. The vegetables should be very soft and sweet, with the egg gently binding everything together. Some Murcian versions also include potato, but the classic preparation centers on zucchini, onion, and egg.
