• 12 medium zucchini
• 4 tablespoons extra-virgin olive oil
• 3 large yellow onions , halved and cut into 1/2-inch thick slices
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 3/4 cup grated Parmesan

Remove ends of zucchini. Slice zucchini in half lengthwise, then cut diagonally into 1/2 inch slices.

Heat 2 tablespoons olive oil in a roasting pan or large sauté pan and add 1/2 of onions. Sauté onions 10 minutes over medium-low heat, until they start to brown. Add 1/2 of the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper, tossing occasionally, 10 to 15 minutes, until just cooked through. Sprinkle with half of Parmesan and cook 30 seconds more. Remove to a serving platter and repeat with remaining zucchini. Serve immediately.