2 lb. sm. zucchini, chopped
4 cloves garlic, minced
2 eggs
2 lg. onions, sliced
2 tbsp. Parmesan
2 sticks butter
1/2 c. corn oil (or olive oil)
Salt to taste
Pepper to taste

Melt butter and oil in large pan. Saute garlic until lightly browned. Cut up zucchini into 2-inch pieces; leave on the rind after it has been scrubbed. Add to pan with sliced onions; cook until al dente (firm to the touch).

Boil pasta (medium shells) or your favorite. Beat eggs and cheese together with a fork. Drain pasta; while hot, pour egg mixture over noodles. The hot pasta will cook the egg and make the sauce thicker.

Pour zucchini and onions over pasta; let stand with lid on for 5 minutes. Serve with extra cheese.