Triestine Pan-Cooked Zucchini with Egg and Cinnamon

This is an ancient dish, and wonderful. Modern versions often omit the egg, but I like it in the old style. You may serve this as a small plate in a large meal; as a side dish to fish, poultry, or veal; or as an interesting main course for a lacto-ovo vegetarian. To be faithful to the original, you should use baby or medium zucchini—waterlogged giants will drown the delicate balance of this recipe. You will be surprised and pleased at how felicitous a flavoring cinnamon is with the other in