Peel the onion, chop it finely and sauté in a little oil until translucent. Press the garlic and add to the pan. Sweat briefly, then deglaze everything with the tomatoes. Let the sauce simmer a little, then season with salt, pepper, sugar and herbs.
For the cams:
Clean and roughly grate the zucchini, leaving the peel on.
Squeeze the zucchini out a little with your hands, place in a tall container and puree finely. Add the egg yolks and parmesan to the porridge and stir in.
Now gradually add the flour and stir in. Do not add the flour all at once, you may not need the full amount. Usually between 380 and 500 g is needed, depending on how moist the zucchini pulp is.
The consistency of the dough should be slightly firmer than mashed potatoes.
Cut off small dumplings with 2 teaspoons and cook in simmering to boiling vegetable stock for a few minutes. When they swim up, they are done.
Serve with the tomato sauce.
Tip:
If you would like to prepare the cams in advance, you should have a bowl of cold water ready, put the cams in it, when they are cooked, briefly quenched, then let them cool down.
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