A recent post by fellow blogger Diane Darrow evoked memories of a childhood dish my Neapolitan aunt would make frequently during the summer, when zucchini abounded at our local vegetable store: minestra di zucchini, a vegetable soup composed of zucchini, egg, cheese, and either parsley or basil. I hadn’t had it in years, but after reading Diane’s post, I was determined to fill that void.
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