Lemons and Parsley and Shrimp--Oh, my!

Tonight's dinner was, again, from Barefoot Contessa: Family Style. Linguine with Shrimp Scampi was accompanied by Zucchini with Parmesan. This was, once again, a great pairing. I put a large skillet on the stove almost as soon as I walked in the door. As the skillet heated, I sliced the onions for the zucchini, my daughter sliced the zucchini. The onions slowly carmelized, then the zucchini were stirred in, browning in two batches. After developing a nice, brown crust, the zucchini were dusted with grated Parmesan and parked in the oven to keep warm.



I also started a large stockpot of water boiling. While the zucchini slowly cooked, we prepped the lemon in all its forms (zest, juice, and slices) for the scampi, minced the garlic, and chopped the parsley. Once the second batch of zucchini came off the stove, I dropped the linguini in the boiling water and started the garlic sizzling in a skillet. Dinner was on the table ten minutes later, and it was glorious. Lots of "Mmmmm's" were heard around the table, and the leftovers are packed for tomorrow's lunches. Without the zucchini, this dinner could truly be a 30-minute meal. As Rachael would say, "Yum-O!"

Zucchini with Parmesan

Copyright 2002 by Ina Garten

8 medium zucchini, halved lengthwise, then sliced diagonally in 1/2-inch slices
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle wit Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.