Half a zucchini, slice it into circles, then half circles, and throw them in a pan with some olive oil and minced garlic. Tumble in about a handful of sliced mushrooms, sprinkle over some salt and pepper, and sauté to your desired tenderness (for me, about six minutes). Pour over some leftover tomato sauce from that spaghetti you had a couple of days ago, and wait until it bubbles. Then, move it all into a bowl and top with some Parmesan cheese and a fried egg. Not too pretty to look at, but definitely filling and full of veggies!