Zucchini with Parmesan

• 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

1. Remove the ends of the zucchini and, if they are large, cut in half lengthwise.
2. Slice the zucchini diagonally in 1/2-inch slices.
3. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions.
4. Cook for 10 minutes on medium-low heat, until they start to brown.
5. Add half 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.
6. Sprinkle with Parmesan and cook for 30 seconds more.
7. Remove to a serving platter and repeat with the rest of the zucchini.
8. Serve immediately.
9. Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it.
10. I prefer to cook it in 2 batches.

zucchini, olive oil, yellow onions, kosher salt, freshly ground black pepper, parmesan cheese

Taken from www.foodnetwork.com/recipes/ina-garten/zucchini-with-parmesan-recipe.html (may not work)