I don’t know how I’ve made it this far into the summer without posting about zucchini. They are so plentiful that it’s almost scary! You go to bed, no zucchini. You wake up, and a FOOT LONG zucchini lurks beneath the branches. Terrifying! Anyway, this recipe is adapted from something my mom has made, which I think originally came from Ina Garten. It’s simple and pairs well with almost anything else you might be having: pasta, chicken, pork chops, you name it. I made it with rotini and homemade tomato sauce earlier this week, and we used the leftovers last night alongside kielbasa with applesauce and sweet corn!
- 2 zucchini, sliced
- 1 onion, sliced
- 2 TBSP olive oil for the pan
- salt and pepper to taste
- 1 to 1.5 Cups shaved parmesan cheese (I bought pre-bagged @ Target)
Remove the ends of the zucchini, then slice lengthwise and again into half moons.
Heat the olive oil in a skillet or a large saute pan. Add half the onions over medium-low heat until starting to brown.
Add half the zucchini to the pan, season with salt and pepper, and cook through (10 to 15 minutes).
Sprinkle with half the cheese and cook for 30 more seconds. Remove to a serving platter. Repeat the process with the other half of the onions and zucchini, so that the second batch helps to melt the cheese of the first portion. Serve warm.