I read that in some communities you don’t dare leave your car unlocked in high summer or you risk finding your backseat packed to the ceiling with your neighbors’ surplus zucchini. Hit-and-run altruism. Or desperation, take your pick.
Despite the myriad uses people have come up with to use this prolific squash*, a favorite of mine today was a Sunday morning staple when I grew up, simply called zucchini, onions, and eggs.
It’s hardly a recipe, really; like most memorable dishes, it was invented with what happens to be around. Right now in New Jersey it’s this.
Slice zucchini into rounds and saute over medium-high heat in a pat of butter or a good drizzle of olive oil. Turn them when you can start to smell them; that’s a sign they’re speckled with brown underneath.
Chop up some onion and throw it in with the zucchini, stirring often until it’s…
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