Zucchini di Aduccia

Back in the day (late 1950s early 60s), friends and relatives used to bring my Grandma 'Aduccia' the surplus zucchini from their gardens. She made this version quite often, because it was her husband Marshall's favorite. Though grandma's been gone for 33 years, her daughter Donna (my mom) helps us revisit those times by making her recipe for us. These zucchini were so fresh from the market that mom said you could have cut them with a butter knife.

Zucchini di Aduccia

3 zucchini (approx 1 ½ lbs), sliced
1 small yellow onion, peeled and sliced thin
1 egg
1/3 cup freshly grated Parmesan cheese
1/4 cup vegetable oil
1 Tablespoon butter (unsalted)
1 Tablespoon milk
2 teaspoons salt
1 teaspoon pepper

Saute the onion in the butter and vegetable oil over medium heat. When onions become translucent (not brown) remove them from the pan and set them aside.

Add sliced zucchini to the pan and stir gently, coating them with the butter and oil in the pan. Reduce to medium low heat and cover.

Simmer for about 15 minutes, checking and stirring, and turning them in the pan a few times until tender. Season zucchini with salt and pepper, and return the onions to the pan.

In a small bowl, beat egg with fork, adding 1 Tablespoon of milk and 1 teaspoon of Parmesan, then add scrambled egg mixture to zucchini and onions.

Continue to stir, quickly but gently, until egg is cooked, less than 1 minute.Sprinkle the remaining Parmesan cheese on top and serve.

You can print the recipe by clicking here: Zucchini di Aduccia