Prepare the eggs hard. Zucchini rinse, clean, cut into slices and sauté in hot fat. Add peas, clear soup and salt. Cook for about 5 minutes. Fold in cheese flakes. Bind vegetable sauce, season. Peel eggs, cut into quarters, heat in sauce. Serve with parsley potatoes.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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