• Heat olive oil in large saucepan set over medium-high heat; sauté zucchini until lightly browned. Add chicken broth, and salt and pepper to taste. Bring to boil; reduce heat to medium-low and simmer for 10 minutes.
• Meanwhile, in small bowl, whisk eggs with cheese until combined. Pour egg mixture into saucepan. Stir well; stir in basil. Ladle soup over fried bread slices before serving (if using).

Tip: To make this dish gluten free, skip the bread.

Recipe provided by Chef Mary Ann Esposito