Parmesan Zucchini
The tang of the parmesan partners well with the gentle flavour of zucchini. • 3-4 medium sized zucchini
• A dash of olive oil
• 1 small onion, peeled
• Freshly ground salt and pepper
• ½ cup freshly grated parmesan Top and tail the zucchini. If your zucchini are huge (as they can be) you could cut them in half lengthways before slicing them across into 1cm slices. Cut the onion into half from tip to tail and then cut into 1cm slices.
Heat the dash of olive oil in a heavy-based frypan over a medium low heat. Add the sliced onions to the pan and cook for about five minutes or so, until they start to turn golden brown. Add the zucchini to the pan and cook, turning occasionally until the zucchini are cooked through. This will take about 10 minutes.
Season the zucchini and onion to taste with salt and pepper. Add the grated parmesan to the pan and cook for a further minute or until the parmesan melts a little. Absolutely delicious!
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