6 finely minced garlic cloves
1 tbsp. olive oil
2 sm. yellow onions, diced
2 ripe tomatoes, chopped (or canned stewed)
Salt and pepper to taste
1/2 tsp. fresh basil
1/2 tsp. fresh parsley
1/2 tsp. oregano
2 med. zucchini, grated into coarse pieces
1 carrot, grated coarsely
Mushrooms
1/2 c. dry red wine (at least)
1 egg, beaten
1/4 c. grated Parmesan or Romano cheese
1/2 lb. pasta, cooked

In a large frying pan, saute the garlic in the oil until it is lightly browned.

Add onion and saute until it is clear. Add tomatoes, salt, pepper, basil, parsley and oregano. Simmer for a few minutes, and add the zucchini. Cook for about 5 minutes on high heat or until the moisture is almost gone.

Add wine, and simmer to reduce moisture. Add egg and cheese. Pour over pasta.