1 lb. zucchini, diced & unpeeled
1 tbsp. butter
3 tbsp. olive oil
1 clove garlic
1 3/4 pts. boiling water
2 eggs
10 basil leaves (opt.)
2 oz. white cheese
Salt & pepper to taste
2 tbsp. parsley

Heat butter, oil and garlic in saucepan until garlic turns golden; discard garlic. Add zucchini and cook for a few minutes. Add boiling water, salt and pepper. Cook gently about 15 minutes. Break eggs into a warmed soup tureen and add chopped basil, parsley. Grate in cheese. Beat well with a fork. Gradually add about a quarter of the soup and mix well, then pour in the rest. Garnish with more grated cheese and freshly made croutons.