On medium-low heat, heat 2 tblsps EVOO in a large skillet and add onion slices. Cook until beginning to brown, about 10 minutes. Add half of the zucchini, 1 tsp. salt, and 1/4 tsp pepper to skillet and cook and toss until cooked thoroughly. Add parmesan and cook for about half a minute more. Remove, and repeat with the remaining zucchini.
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 62 (48%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 5.9mg||2 %|
|Sodium 142.4mg||5 %|
|Potassium 766.1mg||20 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 10g|
|Protein 6.3g||9 %|
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Calories per serving: 130
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