Recipe: Deborah Madison's Zucchini Logs Stewed in Olive Oil with Onions and Chard — Recipes from The Kitchn

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When I think of cooking zucchini the summer I think of grilling and roasting, shredding and baking, slicing and frying. But do I think of braising? Not so much — and yet Deborah Madison makes a strong case for it in this double-green dish of zucchini and chard that puts zucchini squarely in the center of the table.

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