Cut the zucchini the way you prefer. You can keep them in round slices, cut them into matchsticks, or cut them in 4 as I did.
Peel the onion, cut it lengthwise, remove the top part, and cut the rest in slices.
Drizzle some olive oil in a skillet or a pan, then sauté the onions and zucchini for about 5 minutes, until they start to brown, then turn down the heat and finish cooking until the zucchini are translucent. Add a splash of water if necessary. Season lightly with salt and black pepper.
Then the veggies are cooked, and the water is fully evaporated, add the eggs and the Parmigiano cheese. You can crack the eggs directly in the pan and immediately scramble them with a wooden spoon, or you can break them in a bowl and beat beforehand.