Zucchini with Scrambled Eggs

With leftover zucchini from the zucchini pie, I came up with this easy recipe for a quick dish.  It turned out to be surprisingly tasty and delicious, even my son liked it a lot.  It has both vegetables and protein in one dish in case you are in a hurry or have no time to cook fancy dish.

Ingredients:

• 1 clove garlic, minced or slice thin
• 1/2 medium onion, coarsely chopped
• 2 zucchinis, cut into half-moon shapes about 1/2 inch thickness
• 4 eggs, scrambled with some salt and pepper to taste
• 2 tbsp oil, depending on the type of pan you use (non-stick or regular) 
• Salt and pepper to taste

Direction:

1. Heat 1 tbsp oil at medium heat
2. Scramble the eggs until just about done, set it aside
3. Heat the remaining 1 tbsp oil and stir fry the onions first until a bit soft and then add the garlic for about 30 seconds or so
4. Add zucchinis and stir fry for a few minutes 
5. Add in the scrambled eggs and mix well, no more than 1 minute
6. Add salt and pepper to taste