Heat oilbutter and garlic in a saucepan until garlic turns golden. Add zucchini and cook for a few minutes. Add boiling water, salt and pepper. Cook gently for about 15 minutes. Break eggs into a warmed soup tureen and add chopped basil, parsley. Grate in cheese if required. 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.