ZUCCHINI WITH PARMESAN Wicked Good Salt
Serves 6 to 8
8 medium zucchini
2 tablespoons EVOO
2 large yellow onions cut in half and sliced ½ inch thick
1 teaspoon Wicked Good Salt, divided
½ teaspoon fresh ground black pepper, divided
½ cup grated Parmesan cheese, divided
1. Remove the ends of the zucchini and cut in half lengthwise. Slice the zucchini diagonally in ½ inch slices.
2. Heat 2 tablespoons of EVOO 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 half the zucchini, ½ teaspoon Wicked Good Salt and ¼ teaspoon black 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 repeat with the rest of the zucchini. Serve immediately.