use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Zucchini with egg-lemon sauce

  • Cooking time30 minutes
  • Prep time15 minutes
  • Servings4 portions
recipe image Zucchini with egg-lemon sauce


  • 1200 gr. zucchini
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 2 carrots, sliced
  • 1 leek, sliced
  • 1 small bunch of parsley, minced
  • ½ teaspoon oregano
  • 700 ml. vegetable broth
  • 100 ml. Altis Classic Olive Oil
  • 20 gr. flour
  • 2 eggs
  • Freshly ground pepper
  • Salt


      1. We cut the zucchini in thick slices.
      2. In a wide saucepan, we saute the leek, onion and carrots in the olive oil for 3-4 min. and we add the zucchini, stirring for 2-3 min.
      3. We add the broth, oregano, salt, pepper and parsley, we lower the heat and boil the zucchini for approx. 30 min.; if necessary, we add a little water because we want the food to be juicy.
      4. Then, we prepare the egg-lemon sauce: in a bowl, we beat the eggs for 1 min., we add the flour, lemon juice and half the zucchini broth, warm.
      5. We stir well and pour it over the zucchini, we stir the saucepan and continue to cook for 5 min.
      6. We serve the zucchini with egg-lemon sauce sprinkled with extra lemon and fresh thyme.
      - We can add fish or chicken fillet to the zucchini - If the zucchini are small and tender, we do not need to cut them but can cook them whole