ZUCCHINI PARMESAN

10 medium zucchini squash 1 and ½ finely diced red onion 5 to 6 garlic cloves (finely chopped) 3 or 4 small cans tomato sauce (I use Hunt's) Extra virgin olive oil Salt and Pepper to taste (I use sea salt and fresh ground pepper) Fresh grated parmesan/romano cheese (can be purchased at Raley's deli counter) ·Cut ends off zucchini and peel skin in strips (giving the zucchini a green and white striped look) ·Slice zucchini about 1/8 inch think. Set aside ·In a medium pot add extra virgin olive (enough to sauté onion and garlic). Heat oil and add onion. Over low heat, sauté onion until soft and slightly caramelized. ·Add garlic and sauté with onion. (to avoid burning garlic do not sauté garlic longer than 45 seconds to one minute). ·Add zucchini and sauté over medium for about 15 to 20 minutes stirring occasionally. Stir gently to avoid breaking zucchini. ·Pour in tomato sauce, add salt and pepper to taste and simmer uncovered for approximately 20 minutes, stirring occasionally. (zucchini should not be watery; it will have a thicker consistency). ·When done simmering, add about two tablespoons cheese and stir gently to incorporate. ·Level the zucchini with a spoon and sprinkle top with about another two tablespoons cheese. Let cheese melt on top, do not mix it in with the zucchini. ·Serve alone as a side dish, over rice, paste or grilled chicken breast.