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  • Writer's picture@LaurenPalmeri


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

4 eggs

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.

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