2 1/2 c Chopped onion (~2 lg onions)
6 c Grated zucchini, excess
-moisture squeezed out
1 tb Olive oil
1/2 t Salt
1/4 t Pepper
Heat a heavy skillet (preferably cast iron) over medium-high heat.
Add the onions to the skillet and, stirring and tossing frequently to
keep them from sticking, cook until golden brown, 7-9 minutes. Scrape
into a small bowl. Wipe out the skillet with a paper towel, return to
the heat and add the oil. When the oil is hot and coating the bottom
of the skillet, add the grated zucchini. Saute for 1-2 minutes, until
the zucchini is heated through. Add the browned onions, salt and
pepper. Stir. Transfer to a serving bowl.
