If there were such a category as American Provincial, Emily would be the leading exponent of the style.  Where my goal in the kitchen is to make something unique and complex, Em aims for simple but flavorful.  Together, we balance as we never have only one taste or the other.  The recipe below is one that she came up with while in Italy last year, but translates perfectly to an American summer. A simple and easily prepared dish, but one that retains all of the good flavor and crunch of the zucchini.

Ingredients:

- 2 medium zucchini (chopped into 1″ wedges)
- 1 onion
- 1 1/2 cans Cannelloni beans
- 1 clove Garlic
- Salt and Pepper (to taste)

Chop onion and saute over medium in olive oil.  Once translucent, add finely chopped garlic and cook about a minute.  Add the zucchini and cook for about 5 minutes.  Drain beans and add to mixture – cover with foil and turn heat to low.  Cook for another 7 or so mins on low.  Serve with warm bread.