4 med. zucchini, sliced
1 onion, sliced
4 eggs, beaten
1/4 c. grated Parmesan cheese
1 can chicken broth
Salt and pepper to taste

In medium saucepan, cover zucchini and onion with chicken broth and cook until tender. In separate bowl, mix eggs, cheese and salt and pepper. Add to boiling zucchini, mixing until eggs are shirred and mixture thickens. Serve in bowls with crusty bread for dunking.