1. Cut the dark green zucchini into quarters and then into small pieces. If they are small, cut them in half and then into slices.
2. Pour the olive oil into a pan and sauté the onions until they start to turn lightly golden. To help them release their moisture faster, sprinkle them with a little salt. Add the zucchini and continue sautéing until the zucchini are nicely browned. If there is excess oil in the pan, remove some.
3. Add the salt, pepper, and dried mint. Add the eggs whole, not beaten. Stir gently so the yolks break and mix with the zucchini. Serve with lemon so everyone can add as much as they like.
