Zucchini Saute

--Olive oil, at least 2 tablespoons
--1/2 of a huge sweet onion (Vidalia), about 1/2 pound, cut into thin slices about 1-inch long
--a heaping tablespoon of salted capers, chopped, no need to rinse
--3 fresh new bay leaves, cut across the rib into fine shreds
--2 or 3 cloves garlic, peeled and thinly sliced
--6 to 8 fresh young zucchini, sliced in half lengthwise and then crosswise into 1/4-inch slices
--a handful of chopped fresh Italian flat leaf parsley
--lemon juice (Meyer)
--salt and pepper to taste
--grated parmigiano


Heat the olive oil in a large sautee pan over medium heat. Add the onion, turn the heat to high and quickly sautee the onion, stirring constantly, until it starts to turn golden. Turn the heat down to medium and add the capers, bay leaves, and garlic. Sautee until the garlic turns translucent, stirring constantly, the pan will still be very hot so it cooks quickly. Add the zucchini to the pan and stir to combine with the onion mixture. Continue to cook, stirring every minute or so, until the zucchini is tender (about 10 minutes). Stir in the parsley, a squeeze of fresh lemon juice, salt and pepper to taste. Serve warm with a sprinkle of grated Parmigiano.

Serves at least 4.

Leftover sauteed zucchini (any recipe) is great in a frittata.