Zucchini with Thyme

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!

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Zucchini with Thyme Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4.

Ingredients

  • 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
  • Salt
  • Freshly ground black pepper

Method

zucchini-thyme-1.jpg

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.

zucchini-with-thyme-2 zucchini-with-thyme-3

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.

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11 Comments

  1. Michelle

    This looks awesome! I LOVE zuchinni. Question: Is the thyme fresh or dried? my assumption is fresh . . .

    • Elise

      Hi Michelle,
      I used half fresh and half dried for this. You can use either, though if you use fresh, you may want to increase the amount a little.

  2. lindy

    Just wanted to let you know that I made this tonight and it turned out really delicious …my family enjoyed it …thanks for sharing all your wonderful recipes. Your photos are so beautifully enticing, that you can almost taste your dishes.

  3. miche

    I made this last night (sans bouillon and w/ sliced red onion) as a side to the Spanish Chicken recipe posted recently. Both were so delicious. This is my new go-to source for recipes! Thanks, Elise!

  4. Tom

    Delicious and simple- great recipe!

  5. Marylyn

    I purchase zucchini from a local farmer, in bulk, I love trying all these wonderful recipes.
    Do you have any idea how I can grate the zucchini and freeze it to use it in recipes like these later in the year,

  6. Tara

    The recipe is delicious, thank you! I’ve made it mixing yellow squash in also and that works as well.

    Michelle, I’ve been using dried thyme & parsley as I don’t have any fresh available.

  7. Mejkin

    FANTASTIC! we had this last night with smoked chicken and no-knead bread, then today i made a sandwich with the leftovers. delicious.

  8. wendy

    Very easy, and perfectly tasty zucchini recipe!

  9. Suzanne Long

    This has quickly become one of our old faithful side dishes that has recently been moved to the very limited “Favorites” section of my homemade printout cookbook. You are amazing! Trying to cook 3 things at one time often proves challenging but this recipe never fails to get rave reviews. Thanks!

  10. Karen

    This is a fabulous way to cook zucchini. Even my husband, who is not a fan of cooked zucchini, asked for seconds. Thank you so much for sharing your recipes!

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