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Zucchini with Egg
July 12, 2015

Zucchini – it’s good for breakfast too! As an Italian who grew up with this humble dish herself (using the summer zucchini bounty from Grandma’s and Mom’s plentiful gardens) I can vouch for its satisfying deliciousness. Or maybe I’m just swayed by sentimentality. While olive oil is a kitchen staple, in this instance I’ve always preferred to make this with butter. And, while zucchini is a great foundation, it needn’t stop there. I added onion and minced garlic today, but tomatoes and/or mushrooms are great additions as well. To finish, I like a sprinkle of freshly grated Parmesan upon serving.

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