Italian Zucchini

• 2 large zucchinis
• 1 tsp (5 ml) garlic powder
• 1 28 oz (784 grm). can stewed tomatoes
• 2 eggs
• parmesan cheese, grated
• 1 large onion, diced
• salt and pepper to taste

1. Wash and cut zucchinis in half lengthwise, then cut the halves lengthwise again.
2. Slice cut zucchinis into 1 inch pieces.
3. In large skillet cook zucchini and onion with butter, add garlic powder, salt and pepper to taste.
4. Cook till tender.
5. Add stewed tomatoes, simmer about 10 minutes, covered.
6. Beat the eggs with whisk well, add to zucchini mixture stir till well blended.
7. Add parmesan cheese, as much as you want, stir till bended, simmer another 5 minutes then serve.

zucchinis, garlic, tomatoes, eggs, parmesan cheese, onion, salt

Taken from online-cookbook.com/goto/cook/rpage/000522 (may not work)