6 small zucchini (very young zucchini with few seeds), sliced into half-moons
Kosher salt and freshly ground black pepper
Heat the olive oil in a large nonstick skillet. Add the onions and saute until soft, about 1 minute. Add the zucchini and saute, stirring, until golden and soft, 8 to 10 minutes. Season with salt and pepper. Serve.
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011