Sicilian for zucchini, "guguza" is one of my all-time favorite family recipes.
3-4 Tbsp olive oil, plus more to serve
1 yellow onion, thinly sliced
pinch red chili flakes
4 zucchini, sliced into half-moons
1 lemon, zest and juice
1/2 cup Pecorino cheese
1/2 tsp black pepper
In a large, heavy-bottomed pot, heat oil and chili flakes over medium-high. Add onion, season with salt, and sauté for 3-4 minutes. Add zucchini, season with salt and sauté until just starting to brown, about 5 minutes. Add lemon zest and stir to combine. Add 4-6 cups of water and bring to a boil. Reduce to a simmer and cook until zucchini is tender, about 10-15 minutes. Season with salt. Remove from heat.
In a small bowl, add eggs, Pecorino, juice of a lemon and black pepper, and whisk to combine. Drizzle egg mixture into the soup, make sure the soup is not simmering. Slowly bring to simmer over low heat, whisking with a fork the whole time to create strands of egg. Remove from heat.
Serve soup with a drizzle of good olive oil, more cheese and freshly ground black pepper. Serve with crusty bread, if desired.