Description Edit

Ingredients Edit

Directions Edit

  1. In a medium saucepan, saute the onion and garlic in the olive oil until tender.
  2. Pour in the stock, bring to a boil, add the rice, and cook on low for 10 minutes.
  3. Stir in the grated zucchini, season with salt and pepper, and simmer - partially covered - for about 15 minutes.
  4. When the zucchini is tender, beat the egg with the cheese and parsley and whisk into the soup, mixing well.
  5. Let simmer for a few minutes, then ladle into bowls and serve immediately.
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