DISH RESEARCH · Dish
Murcian zarangollo
Also known as: Zarangollo murciano
Murcian soft scramble of slowly cooked zucchini and onion bound with egg.
About Murcian zarangollo
Zarangollo is a vegetable-and-egg dish from Spain's Region of Murcia. This profile follows the regional tourism authority's standard zucchini and onion recipe rather than the documented local versions with tomato, aubergine, pumpkin or bread dough.
Slow-cooked zucchini becomes gently sweet and tender while onion adds mellow savoury depth. Egg binds the vegetables without masking them, and extra-virgin olive oil, salt and black pepper keep the seasoning direct.
The finished dish is soft, moist and spoonable, with pale-gold egg clinging loosely to translucent onion and tender green-edged zucchini. It remains a vegetable-led scramble rather than a firm omelette.
Allergens in this recipe
Contains: Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Murcian zarangollo
Región de Murcia Tourism's Zarangollo.
- ZucchiniTender vegetable base
- OnionsMellow savoury base
- Extra-virgin olive oilCooking medium
- SaltSeasoning
- Black pepperPeppery seasoning
- EggsSoft binding element
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Zucchini:
- Onions:
- Extra-virgin olive oil:
- Salt:
- Black pepper:
- Eggs:
Origins & food traditions
The official Region of Murcia tourism recipe supplies a complete zucchini, onion, extra-virgin-olive-oil, salt, black-pepper and egg version; the authority's English food guide independently identifies the Murcian core as zucchini, onion and eggs scrambled with olive oil.
Countries
- Spain
- SpainCatalogue link pending review
Cuisines & regions
- Spanish Cuisine
- Murcian Cuisine
- Murcian CuisineCatalogue link pending review