Zucchini Soup

Preparation:

Preparation: Wash the courgettes, dry them, cut them into cubes and fry them in plenty of hot oil. Cover them with boiling water, add salt and pepper and cook in a covered container. In a bowl, beat the eggs with the cheese, salt, pepper and chopped basil. When the courgettes are cooked, remove the container from the heat and add the egg mixture to the soup, stir, bring to the boil for a few minutes, put in the hot tureen and serve immediately. You can add more grated cheese if you like.