Sunshine Soup - cooking recipe

Ingredients

2 medium zucchini
1 medium onion, chopped
vegetable oil
salt and pepper to taste
2 eggs
1/2 tsp. finely chopped fresh parsley
2 Tbsp. grated Parmesan cheese
garlic powder to taste

Preparation

Wash and dry zucchini. Cut off ends. Cut in 2-inch long, 1/2-inch wide strips. Saute the chopped onion in a little vegetable oil. When onion is soft, but not brown, add the zucchini and salt and pepper.
Cover with water and cook, uncovered, on medium heat until tender (do not overcook).