La “cococciata”

• 4 medium zucchini
• 2 large onions
• 4 tablespoons medium-fruity extra-virgin olive oil

Dice the zucchini. Slice the onions thinly and fry them in the oil until translucent. Add the zucchini and tomato purée and season with salt. Cover and finish cooking over a low flame until the zucchini is done.

Beat the eggs with a pinch of salt until blended. When the zucchini is ready, pour the eggs over the zucchini while stirring vigorously. Divide the bread slices among individual