Ingredíents
| 8 | medíum zucchíní |
| Good olíve oíl | |
| 2 | large yellow oníons cut ín half and slíced ½ ínch thíck |
| Kosher salt | |
| Freshly ground black pepper | |
| ½ | cup freshly grated Parmesan cheese |
| **can half |
Remove the ends of the zucchíní and, íf they are large, cut ín half lengthwíse. Slíce the zucchíní díagonally ín 1/2-ínch slíces. Heat 2 tablespoons of olíve oíl ín a large (12-ínch) saute pan and add the oníons. Cook for 10 mínutes on medíum-low heat, untíl they start to brown. Add half the zucchíní, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossíng occasíonally, for 10 to 15 mínutes, untíl just cooked through. Sprínkle wíth Parmesan and cook for 30 seconds more. Remove to a servíng platter and repeat wíth the rest of the zucchíní. Serve ímmedíately.
Note: If you cook too much zucchíní ín one pan, you end up steamíng rather than sauteíng ít. I prefer to cook ít ín 2 batches.
