|Chopped onion||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Can (10 oz)|
|Water||2 1⁄2 Cup (40 tbs)|
|Garlic||2 Clove (10 gm), pressed|
|Dried dillweed||1⁄4 Teaspoon|
|Dried oregano||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Mostaccioli||1 Cup (16 tbs)|
|Zucchini||2 Pound, cut in 1 inch cubes|
|Eggs||4 , beaten|
|Crushed corn chips||1⁄2 Cup (8 tbs)|
In a large skillet, melt butter over medium heat.
Saute onion in butter until golden.
Add tomato sauce, water, garlic, salt, sugar, dill weed, oregano and pepper.
Bring to a boil.
Bring back to a boil, stirring often.
Add zucchini cubes.
Cook over medium heat 20 minutes or until tender but firm.
Pour eggs over top.
Cook 2 to 3 minutes longer until eggs are set.
Top with crushed corn chips.
Makes 4 servings.