1 large sweet onion, sliced
extra virgin olive oil
kosher or coarse sea salt
2 cloves garlic, minced
freshly ground black pepper
2-3 medium zucchini
10 slices pancetta
1/3 cup bread crumbs
2 large springs rosemary, minced
1/3 cup grated Parmigiano Reggiano cheese
Cut off the ends of the zucchini and slice them lengthwise, about 1/4 of an inch thick until you have 10 slices. Set aside.
In a skillet, sauté the sliced onions with a couple of tablespoons of olive oil and large pinch of salt until soft. Add garlic and black pepper and sauté for a couple of minutes. Place the onions in an oven-proof dish.
Season the zucchini slices with some salt and pepper. Top each one with a slice of pancetta. Layer the zucchini over the onions in the dish, slightly overlapping. In a small bowl, mix together the bread crumbs, rosemary and cheese. Sprinkle over the zucchini and drizzle with additional olive oil.
Bake at 350 degrees for about 25 minutes. You can turn on the broiler for a couple of minutes at the end if you need the pancetta to crisp up some more.