ZUCCHINI AND PARMESAN
Adapted loosely from Ina Garten, Barefoot Contessa Family Style
Serves 4
4 medium zucchini
Olive oil
1 large yellow onion, cut in half and sliced 1/4 - 1/2 inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh and finely grated Parmesan cheese
Remove the ends of the zucchini. Using a knife or mandolin, slice the zucchini diagonally in 1/4 to 1/2-inch slices.
Heat 2 Tablespoons of olive oil in a large (12-inch) sauté pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and serve.
Note: Don't overcrowd zucchini in pan, if you do you end up steaming rather than sautéing.
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