ZUCCHINI WITH LEMON AND THYME
Good with roasted or grilled chicken, steak, and fish.
Provided by Daune (pronounced "Dawn") Browne
Categories Vegetables
Time 40m
Number Of Ingredients 6
Steps:
- 1. Cut zucchini into large pieces (see picture). In a large skillet, heat 2 teaspoons extra-virgin olive 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.
- 2. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add 1 tablespoon fresh lemon juice and 1 teaspoon fresh thyme leaves. Season with salt and pepper.
ZUCCHINI WITH LEMON AND THYME
This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 69 g, Fat 5 g, Fiber 1 g, Protein 2 g
SAUTEED ZUCCHINI WITH GARLIC AND THYME
Provided by Damaris Phillips
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 87 calorie, Fat 7 grams, SaturatedFat 6 grams, Sodium 159 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 2 grams, Sugar 4 grams
SLOW-COOKED SUMMER SQUASH WITH LEMON AND THYME
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Provided by Claire Saffitz
Categories Bon Appétit Side Vegetable Yellow Squash Zucchini Summer Thyme Lemon Lemon Juice Roast Vegetarian Vegan Wheat/Gluten-Free Dairy Free Garlic
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes-1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.
ZUCCHINI POTATO LEMON-THYME MASH
Categories Potato Side Vegetarian Zucchini Summer Thyme Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Cut zucchini crosswise into 1-inch-thick slices. In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes. Transfer potatoes to a colander and reserve cooking water. When potatoes are cool enough to handle, peel and put in a large bowl. Add lemon thyme, butter, and salt and pepper to taste and with a potato masher coarsely mash. Keep mash warm, covered.
- Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes. Drain zucchini well in colander and coarsely mash into potatoes. Mash may be made 1 day ahead and cooled completely before being chilled, covered. Reheat mash before serving.
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