1 lg. can tomatoes or tomato sauce
1 tbsp. vegetable oil
2 lg. dark green squash (zucchini)
1 sm. chopped onion
3/4 c. Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. oregano
3 eggs
1/2 tsp. salt
1/2 tsp. pepper

Saute in oil the garlic, onions, salt, pepper and oregano. Add tomatoes. Cut squash in 1-inch pieces and add. Simmer.

In separate bowl, beat eggs with cheese. Add to tomato mixture and cover tightly with lid, about 15 minutes. Run knife through egg and cheese dumplings. Keep flame low.