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!
Zucchini with Thyme
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1/4 cup onion, finely chopped
1/4 cup fresh parsley, chopped
1 pound fresh zucchini, cut into 3 x 1/2-inch sticks
1 teaspoon dried thyme, or 1 tablespoon fresh thyme, chopped
Freshly ground black pepper
Cook onions with parsley:
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.
Add zucchini and thyme:
Add the zucchini sticks and thyme to the onions. 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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||6%|
|Total Sugars 3g|
|Vitamin C 20mg||102%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|