zucc

from the FarmPlate Kitchen 1 pound zucchini, cut into ½-inch cubes Salt and freshly ground black pepper A handful of fresh parsley leaves 2 cloves garlic 4 tablespoons olive oil 1 large sweet onion, thinly sliced A big pinch of chopped fresh thyme from the FarmPlate Kitchen 1 pound zucchini, cut into ½-inch cubes Salt and freshly ground black pepper A handful of fresh parsley leaves 2 cloves garlic 4 tablespoons olive oil 1 large sweet onion, thinly sliced A big pinch of chopped fresh thyme 4 large Vermont eggs (try farm-fresh eggs from Berway Farm and Creamery) 1 tablespoon unsalted butter Spread out the cubed zucchini, sprinkle with salt and set aside. Chop the parsley and garlic...