Tuesday, July 19, 2011

Herb of the Week Recipe

Zucchini with Thyme Recipe

Perfect recipe for this years bumper crop of zucchini!
           2 Tbsp Olive oil
          1 1/2 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 beef bouillon cube, crumbled (use vegetarian bouillon for vegetarian option)
  • 1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
  •  Kosher Salt and freshly ground pepper to taste
zucchini-thyme-1.jpg zucchini-thyme-2.jpg

1 In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned. 

2 Add the zucchini sticks, crumbled bouillon cube, thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 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.

Yield: Serves 4. Recipe courtesy of  Simply Recipes



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