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Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter divided
  • 1 medium yellow onion thinly sliced
  • 4 medium zucchini or yellow summer squash, or a mix (about 2 pounds), ends trimmed and cut into ½-inch-thick rounds
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ cup freshly grated Parmesan cheese
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