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Finely dice the onions, tomatoes, and zucchinis, but keep them a bit larger as they melt.
Fry the onions in a drizzle of olive oil and once they start to brown add the zucchinis.
Once the zucchinis get toasted a bit, drop the heat to a simmer. Cover and let them cook for 3-4 minutes in order to soften.
Add the tomatoes, season with salt and a lot of black pepper.
Crank the heat and let the moisture of the tomatoes evaporate.
Once the olive oil starts to take the color of the tomatoes, it's ready.
Finish it with another touch of black pepper.
Have it with bread and enjoy.