In my CSA crop over the past 3 weeks, I've been getting zucchini which I've been loving since it's one of my favorite vegetables. So there's been a lot of recipes flying around and this one is my favorite, simply because it reminds me of a side dish my mother has made numerous times. It's light enough for these very hot days of summer! Enjoy!
Zucchini with Parmesan
source
8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2
inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Remove the ends of the zucchini and, if they are
large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch
slices. Heat 2 tablespoons of olive oil in a large saute pan and add
the onions. Cook for 10 minutes on medium-low heat, until they start to brown.
Add the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and
cook, tossing occasionally, for 10 to 15 minutes, until just cooked through.
Sprinkle with Parmesan and cook for 30 seconds more. Serve immediately.
