easy sauteed zucchini

filed under:
onion zucchini

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

Here’s a quick recipe adapted from one that I once came across in a Barefoot Contessa cookbook at my Mom’s house. I don’t remember the exact instructions, but it’s pretty simple and great for a fast meal over rice or pasta—especially the homemade pasta you can sometimes find at the NONESSENTIALS stand.

- - - - - - - - - - - -

2 medium zucchini
1 medium onion, cut in half and sliced thickly
olive oil
kosher salt
freshly ground black pepper
1/4 cup grated Parmesan cheese

Cut the zucchini into “coins” and then cut the “coins” in half. Heat a tablespoon or so of olive oil in a large pan and cook the onions on medium heat until they start to brown. Add the zucchini, salt, and pepper and cook until just soft—try not to overcook them! Turn off the heat and add the Parmesan. Stir for a few seconds until melted and stirred in, and serve warm.