For the zucchini and quail bean salad, cut the onion and zucchini into small pieces and the garlic into fine slices. Heat the olive oil in a pan and sauté the onion and garlic.
Add the zucchini and saute. Then, on the stove top already turned off, add the beans and stir well. Let cool and then put everything in a bowl.
Season with balsamic vinegar, spices and parsley and serve decorated with the quartered egg.
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