Servings: Serves 15–20
- 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.