Zucchini with Thyme

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!

Recipe and photos updated July, 2013

Zucchini with Thyme Recipe

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

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