Tuesday, March 29, 2011

zucchini with lemon and thyme

The first time we tried this recipe I remember my husband said, "This is good for zucchini." Tonight as his plate sat with plastic wrap over the top I could hear him saying that over and over again in my mind. It was good and it was zucchini. Give it a try. We all need to eat more veggies.

zucchini with lemon and thyme (Everyday Food Magazine)
1 1/2 pounds zucchini (3 medium)
2 teaspoons olive oil
sea salt
ground black pepper
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves

Cut zucchini into large pieces. In a large skillet heat olive oil over medium-high heat. Add the zucchini and toss to coat in oil. Season with sea salt and ground pepper and cook until golden brown in spots, about 4 minutes. Add 1 tablespoon fresh lemon juice and 1 teaspoon fresh thyme leaves; season with salt and pepper. Serves 4.

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