Recipe and photos updated July, 2013
This recipe is adapted from a recipe in a decade-old Food and Wine magazine of my father’s. It’s zucchini batons sautéed in a little butter and olive oil with onion, parsley, and thyme. You cook the zucchini batons until they are just cooked through, still firm, and gently infused with the flavor of the thyme. The original recipe calls for the zucchini to be cooked for 20 to 30 minutes, which is too long for our tender garden zucchini. My mother tells me that depending on the source and the time in the season, zucchinis can widely vary in toughness. So my advice is to watch it closely and when it is close to being done, take it off the heat. The original recipe also called for a bouillon cube for seasoning. We just omit the bouillon cube and add more salt and pepper. Perfect!
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh parsley
- 1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
- 1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
- Freshly ground black pepper
1 In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley, sprinkle with salt, and cook until soft, but not browned.
2 Add the zucchini sticks and thyme. Sprinkle with a little more salt and some black pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 15 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.