My father found a recipe for zucchini sautéed in butter and olive oil with onion, parsley, and thyme in one of his decade-old Food and Wine magazines. He made it a few days ago and it was perfect – tender, but still firm, gently infused with the flavor of thyme. The original recipe calls for the zucchini to be cooked for 20 to 30 minutes, which was simply too long for the zucchinis I used tonight. They were done at 10 minutes. 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.

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