Add Sea Salt, black pepper and Papa Vince EVOO, all to taste.
Add in enough water to just cover the vegetables, boil and then simmer until zucchini is 'al dente' (crunchy and tender at the same time).
Taste and adjust the seasoning.
Add eggs directly to the broth and cook for another 10 minutes.
Serve with a dash of EVOO to enhance the flavor.
Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 2 people
This is a recipe that my mom invented years ago. She loves zucchini because she says that it doesn't make you fat! Turns out that she was right ... zucchini is a low carb vegetable and it's full of fiber which makes you feel fuller for longer.