zarangollo
Zarangollo is a traditional vegetable dish originating from the region of Murcia in southeastern Spain. It is typically made with zucchini, onion, and eggs, often seasoned with salt and sometimes a touch of olive oil. The preparation involves finely chopping the zucchini and onion, then sautéing them until tender. Once softened, beaten eggs are added and stirred in, creating a scramble-like consistency as the eggs cook.
The simplicity of zarangollo is a hallmark of Murcian cuisine, emphasizing fresh, seasonal ingredients. While zucchini