Stewed zucchini with tomato sauce


  1. Heat olive oil in a saucepan. Saute the onions and the zucchini. Add tomatoes and the rest of the ingredients except of the eggs and the cheese. Add some water and cook in low heat until the ingredients soften and absorb their juice.
  2. Beat the eggs and the cheese with a mixer.
  3. Lower the temperature and pour the egg mixture on top of the zucchini. Cook until the egg thickens. Cover the saucepan and cook for some more minutes.


  • 1 kg small sized zucchini, cut in cubes
  • 3 medium sized tomatoes, cut in pieces
  • 1 medium onion, finely sliced
  • 1 garlic clove, mashed
  • 1 tea cup olive oil
  • 1/2 tspn sugar
  • 1 vegetable cube
  • 4 eggs
  • 1 tea cup grated mitzithra cheese
  • Parsley
  • Salt
  • Pepper

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