Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Butter
- 1 medium yellow onion — thinly sliced
- 4 medium zucchini — or yellow summer squash, or a mix (about 2 pounds), ends trimmed and cut ito 1/2-inch-thick rounds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Cut the onion into half rings and zucchini into slices.
- Heat the oil in a pan and one tbsp of butter. Add the onion and cook it until soft.
- Add zucchini, salt, pepper, thyme, 1 tbsp of butter and cook, stirring occasionally. Cook for 10-15 minutes.
- When the zucchini is ready, sprinkle everything with parmesan and serve.
Notes
- For uniform preparation of zucchini, cut circles of the same thickness. You can cut it thinner, then it will cook faster, but will not keep its shape. You can cut it thicker, but then you'll need more time for cooking.
- Do not fry onions for too long. They will cook together with zucchini for at least another 10 minutes. And they have a high chance to burn.