By now, I bet anyone with a garden has zucchini coming out of their ears or at least close to it.

There are lots of recipes for that bumper crop, but this one is my absolute favorite. It's a dish my mother used to make, and I have made for years.

Sautéing caramelizes the zucchini and the onion, giving it a certain sweetness, which is enhanced by a pinch of salt and a little bit of heat from the pepper. This dish is a pleasing combo for all your taste buds.

It can be served as both a side dish or a main dish.

I think it makes the perfect lunch. Or, I combine it with fresh corn on the cob and sliced tomatoes, and it's dinner.

However you serve it, I'm certain you will enjoy it.

Zucchini with Eggs

Serves four

1 medium zucchini, washed and cut into thin slices

1 medium onion, thinly sliced

2 tablespoons oil

4 eggs

2 tablespoons water

Salt and pepper

Heat oil in a large frying pan. When hot add onion and zucchini and about a half teaspoon of salt and a quarter teaspoon of black pepper. Cook over medium heat until zucchini is soft and cooked through, about 10-12 minutes, stirring frequently to prevent burning.

Meanwhile beat eggs and water with a whisk until foamy, add a pinch of salt and pepper.

When the zucchini and onions have cooked through, pour egg mixture over top and cook over medium heat, scraping eggs to the center with a spatula as they cook, as if making scrambled eggs. Remove from heat when the eggs are cooked through.

Serve immediately.