Zucchini au Gratin with Grana Padano

Serves 4

2 white onions, about 10 ounces
extra virgin olive oil
4 zucchini, about 1 pound
4 slices pancetta, about 2 and 1/2 ounces
1 slice white bread
rosemary
1 and 1/2 ounces Grana Padano cheese

(I doubled the recipe for this occasion, and decided to crank up the oven to 375 since the dish was so full.)

Slice the onions. In a skillet, heat 3 Tblsp. of olive oil. Cook the onions until soft, then arrange them in an oven-proof dish. Cut off the ends of the zucchini, then slice them lengthwise. Place a slice of pancetta on top of each zucchini half. Layer the zucchini over the onions, overlapping slightly. In a food processor, mix the bread, a few sprigs of rosemary, and the Grana Padano. Sprinkle the zucchini with the bread mixture and olive oil. Bake at 325 degrees for about 25 minutes, then serve warm. Serves 4.