Parmesan Summer Squash

• 2 tablespoons olive oil
• 1 small white onion, chopped
• 2 medium yellow summer squash (about 1 pound), thinly sliced
• 2 medium zucchini (about 1 pound), thinly sliced
• 1/2 teaspoon kosher salt, or to taste
• Ground black pepper to taste
• 1/4 cup grated Parmesan cheese (about 1 ounce)

1. In a large skillet with a tight-fitting lid, heat the oil over medium heat.
2. Add the onion and cook, stirring occasionally, just until tender and fragrant, about 3 minutes.
3. Add the summer squash, zucchini, and salt.
4. It may be necessary to let some of the squash and zucchini cook down a little before you can add all of them to the pan.
5. Stir well, cover, and cook for 10 minutes, stirring occasionally.
6. Check the texture: If you prefer a little more cooked, return the pan to the heat and cook, covered, for a few minutes longer.
7. Remove from the heat and add salt to taste and several grindings of black pepper.
8. Transfer the squash to a serving bowl and sprinkle the Parmesan on top.
9. Serve.

olive oil, white onion, zucchini, kosher salt, ground black pepper, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/parmesan-summer-squash-377906 (may not work)