Sauté finely chopped white onion.
Try your best to cut the zucchini as well as Dave did. Fail miserably, but realize that you have other talents.
This is where I slipped into observer mode, trying, as I do every year, to understand the alchemy of my favorite dish. She simply sautéed it all together, tossed it with some pasta and voilà, a masterpiece:
And then she served into my bowl.
The zucchini here are sold while still young, with their flowers attached. I wish I could buy them like that in Philly! Sigh. Maybe this summer’s garden will bring me one or two.