Barefoot Contessa Zucchini With Parmesan

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced
Kosher salt
Freshly ground black pepper
1/2 C. freshly grated Parmesan cheese

Remove the ends of zucchini and nut in half
lengthwise. Slice the zucchini diagonally in 1/2 inch
slices.
Heat 2 tablespoons of olive oil in a large (12-inch)
sauté 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 1/2 teaspoon pepper
to the pan and cook, tossing occasionally, for 10 to
15 minutes, until just cooked through. Sprinkle with
Parmesan cheese and cook for 30 seconds more. Remove
to a serving platter and repeat with the rest of
zucchini. Serve immediately.