easy sauteed zucchini
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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.
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2 medium zucchini
1 medium onion, cut in half and sliced thickly
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.
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