RecipeMuncher

I had half a zucchini sitting in the fridge, leftover from the last summer gratin that I had made that I needed to use before the next round of veggies came in. I turned to one of my favorite cookbooks The Essentials of Classic Italian Cooking and thumbed through Marcella Hazan’s zucchini recipes before settling on on for sauteed zucchini. The recipe, like so many from Essentials, had only 3 ingredients- zucchini, onions and butter (and salt and pepper, but I don’t really count the (...)