Sauteed Zucchini with Parmesan

Lately I have really embraced cooking seasonally, and with all the zucchini that is available, I've been buying lots of it.  Zucchini this time of year is such a treat.  I love how versatile it is-zucchini pancakes are so good, I love putting it on pizza, over pasta, and it's great grilled, roasted, or sauteed. 

This is a great easy side dish that pairs with just about anything.  The combination of the zucchini and the onion is fabulous together and then the Parmesan adds a nice salty flavor.  For those of you that might think zucchini is a boring vegetable, try this recipe-I really think it will change your opinion!

Sauteed Zucchini with Parmesan

Zucchini (depends on how much you are making)

Olive oil

Yellow onions, cut in half and sliced 1/2 inch thick (I use about 1/2 onion per 2 zucchini)

Kosher salt

Freshly ground black pepper

Freshly grated Parmesan cheese

Remove the ends of the zucchini and cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices.

 Heat 2 tablespoons of olive oil in a large saute pan and add the onions. Cook over medium-low heat, until they start to brown, about 10 minutes. Add the zucchini and salt and pepper to taste to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with a good amount of Parmesan and cook for 30 seconds more. Serve immediately.

Note from Ina Garten: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. To avoid this, cook the zucchini in 2 batches if making a lot.
Source: Barefoot Contessa, How Easy is That?