This unassuming preparation made an excellent garnish to grilled chicken and skewers of sweet red and yellow peppers at our communal dinner. There was also a plate of deviled eggs and black olives at the buffet table. A large bowl of fresh cherries and a cake made a fine dessert. The caramelized zucchini and onions can be cooked a day ahead and actually improves in taste when the flavors have a chance to meld. You can reheat the dish in the oven or in a microwave and add the bread crumbs at serving time.
Halve onions lengthwise and slice thinly.
Cut off and discard ends from zucchini. Place 3 tablespoons oil in each of 2 medium heavy skillets set over medium-high heat. Heat until oil is hot. Add half of onions to each skillet and cook, stirring often, until onions are wilted and golden, about 10 minutes or longer. While cooking, vegetables should stick slightly to bottom of skillets so that they brown and caramelize.