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Zucchini with Lemon and Thyme

Zucchini is a good source of vitamin C and potassium, and can be enjoyed raw or cooked.




  • 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


  1. Step 1

    Cut 1 1/2 pounds (about 3 medium) into large pieces. In a large skillet, heat 2 teaspoons over medium-high. Add half the zucchini and toss to coat in oil. Season with and 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 1 tablespoon and 1 teaspoon season with salt and pepper.

Everyday Food, April 2010

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Reviews (2)

  • 26 Mar, 2013

    Recipe is okay--as long as you can guess what the missing instructions are. IMOZ commented on the typos in October 2011 and no one has done anything about them. That tells me they don't care about people's comments. Let's see if there is any change in 2 years after my comment. LOL.

  • 1 Oct, 2011

    very tasty, quick and easy to make,, but recipe needs to be revisited (some typos)