
Zarangollo (Murcian Courgette and Egg Scramble)
Courgette and onion cooked slowly in olive oil until sweet and soft, then bound with eggs. A simple southern Spanish supper.
- Time40 min
- LevelEasy
- Costabout £1.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 412kcal
- 14.2gcarbs
- 7.9gof which sugars
- 33gfat
- 9.9gsaturates
- 17.2gprotein
- 6gfibre
- 2.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large, wide pan over a medium low heat. Add the onion and cook for 10 minutes, stirring now and then, until very soft but not brown.
10 min - 2
Add the courgettes and salt. Cover and cook gently for 15 minutes, stirring now and then, until completely soft and starting to fall apart.
15 min - 3
Remove the lid and cook for a further 3 minutes to cook off any liquid.
3 min - 4
Turn the heat to low. Pour in the beaten eggs and stir slowly for 2 minutes until just set and creamy. Add the pepper.
- 5
Serve straight away, hot or warm, straight from the pan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
More Spanish recipes
More quick dinners

Tacos de Flor de Calabaza con Elote (Courgette Flower and Sweetcorn Tacos)
VGVGF
Quesadillas de Huitlacoche (Corn Truffle Quesadillas)
VEFNF
Bistec Encebollado (Mexican Steak with Onions)
GFDFEF



