1 1⁄2 Cup (24 tbs) (3 Medium Ones, Coarsely Diced)
Finely chopped onion
1⁄2 Cup (8 tbs)
1 Clove (5 gm), minced
Lean ground beef
Light cream/Evaporated milk
1⁄3 Cup (5.33 tbs)
Grated parmesan cheese
Toss zucchini with about 2 teaspoons flour to coat lightly.
Heat oil in large heavy skillet and stir-fry zucchini with onion and garlic until onion is soft and zucchini lightly browned.
Crumble in beef, a little at a time, and stir-fry until lightly browned.
Season mixture with salt and pepper to taste.
Beat eggs lightly with cream and season with salt and pepper.
Pour into pan.
Cook and stir gently over low heat until eggs are set, but still soft and creamy.
Sprinkle with Parmesan and serve at once.