Zucchine al tegame

• 4 medium zucchini
• 1 white onion
• 3 tablespoons intensely fruity extra-virgin olive oil

Cut off and discard the ends from the zucchini. Quarter each zucchini lengthwise, and cut crosswise into lengths of about 1½ inches (4 cm). Chop the onion.

Put the onion in a pan with the oil and cook over medium heat for about 5 minutes. When it is almost translucent, add the tomatoes and cook over medium heat for about 15 minutes, mashing them with a fork as needed to break them up. A