Zucchini And Thyme Saute Recipes

Steps:

• In a large skillet, heat oil over medium-high heat. Add zucchini, onion and bouillon; cook and stir 4-5 minutes or until zucchini is crisp-tender. Sprinkle with herbs.

Steps:

• Rinse all veggies and cut squash into quarters lengthwise. Then slice into 1/4" pieces- on an angle, up the length of each piece.
• Snap ends off green beans and cut on angles into 1/2" pieces. Chop tomatoes into large dice or quarter cherry tomatoes. Thinly slice the whites of the green onions. Mince garlic or use a microplane
• Heat a large heavy skillet over medium high heat. Add olive oil, onion and garlic, stirring for 30-60 seconds, then add green beans. Cook stirring occasionally for 1 minute, then add remaining vegetables. Continue cooking 2-3 minutes. Sprinkle with Thyme, salt and pepper. Continue cooking an additional 1-2 minutes. Do not overcook, the squash should retain it's form and not be mushy.

Steps:

• Heat a cast-iron pan over medium-high heat. Once hot, add the oil. Add the zucchini in batches and sear on both sides until golden brown, about 1 minute per side. Once the second batch is seared, add the first batch back into the pan, and then add the thyme and garlic. Saute until the garlic is fragrant, another 30 seconds. Add the lemon juice, season with salt and pepper and stir to combine and heat through.

Steps:

• 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.