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 and onion are the base, variations can include adding other vegetables like peppers or tomatoes, though these are less traditional. It can be served as a main dish, a side dish, or even as a filling for empanadas or pastries. Zarangollo is known for its light texture and delicate flavor, making it a popular choice during warmer months when zucchini is abundant. Its preparation is straightforward, making it accessible for home cooks seeking to explore Spanish regional dishes. The dish's name is thought to derive from the Spanish verb "zarandear," meaning to shake or toss, which could refer to the way the ingredients are stirred together during cooking.