I remember this dish most summer nights. We would always eat very late because the summer days were so long and filled with activities.

My mom would look in the fridge and make the most wonderful meals out of what looked like nothing to the armature eye.

Just onions, butter, zucchini and Parmesan will make the most delicious meal or use it as a side dish. I often will eat this for days straight out of the skillet.

On a side note I started growing a Tromboncino squash this year instead of zucchini and I just love how they taste very similar yet don’t fall victim to squash boarers. I created a cattle panned tunnel for them to grow on and will definitely grow them every year from now on. You can use them early the same way you would use zucchini or even let them harden into a winter type squash.

Mom’s Zucchini Parmesan Skillet

1 onion (I like red onions for the color)

3-4 zucchini or

2 Tromboncino squash

2-3 T butter or olive oil or a combo

Garlic if you like

Parmesan (I love to get a big block and “grate” it in the Vita-mix. Cut into big chunks and pulse a few times. It’s the best magic trick in my kitchen. Then I keep it in a glass Ball jar in the fridge)

Start by melting the butter. Add onions until starting to soften. This is where you would add crushed garlic stir for a min… then….Add chopped zucchini cook until soft. I like to cover it with a heavy lid to cook it faster. Toss about…. Add lots of Parmesan and turn off heat. Cover to allow it to melt.

My mom would often place it under the broiler to brown the Parmesan. I usually don’t because it heats up the house to start the broiler and I find it unnecessary for the finished product.

Let me know how you like it. ❤️

Love & Zucchini, C