The region of Murcia is known as "Spain's orchard" because its geography unites the perfect conditions for optimal vegetable and fruit crops. No wonder then how prominently local produce features in local cuisine, having even managed to dethrone the "usual protagonists" or rice elsewhere, namely fish and meat.
A good example thereof is "zarangollo", a vegetarian dish who has become one of the most typical in Murcia, as simple as it is delicious. For it we just need zucchini, onions and eggs, and we can eat it ready-made, warm or even cold. In its simplicity, however, zarangollo blends the best of Murcia's orchard, which is to say, the best of the national orchards. The zucchini skin is used here too in order to add crunchiness to the recipe and, of course, make it even more nutritious. The secret of a great zarangollo is the texture that is has to achieve in our palates: it shouldn't be too oily, nor too dry, it MUST be juicy in the right measure!