Zucchini with Lemon and Thyme

This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.

Source: Everyday Food, April 2010

Ingredients

  • 1 1/2 pounds zucchini (about 3 medium)
  • 2 teaspoons plus 2 more teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme, leaves

Directions

  1. Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add lemon juice and thye leaves; season with salt and pepper.

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