Zucchini with Thyme

This is a simple, healthy recipe that can be made in under 45 minutes. Zucchini with thyme is perfect for a quick lunch or dinner. The zucchini is sauteed with olive oil and garlic, then seasoned with fresh thyme leaves. This dish can be served on its own or as a side to grilled chicken or fish.

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 1/4 cup chopped onion
• 1/4 cup chopped parsley
• 1 lb zucchini, cut into 3-by-1/2 inch sticks
• 1 tsp dried thyme or 1 Tbsp fresh thyme, chopped
• Salt and pepper

Instructions

1. In a large skillet, heat the olive oil and butter on medium heat.

2. Add the onion and parsley, sprinkle with salt, and cook until soft, but not browned.

3. Add the zucchini sticks and thyme to the onions. Sprinkle with a little more salt and some black pepper. Gently stir to coat the zucchini.

4. Cover and cook until tender, from 10 to 15 minutes, depending on how tender the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes so as not to overcook.

Nutrition Facts

• Calories: 107
• Fat: 10 g
• Saturated fat: 2.5 g
• Unsaturated fat: 7.5 g
• Trans fat: 0 g
• Cholesterol: 8 mg
• Sodium: 236 mg
• Carbohydrates: 5 g
• Fiber: 1g

FAQs

What goes well with zucchini?

There are a variety of flavors that go well with zucchini. Garlic, basil, oregano, and parsley all enhance the flavor of zucchini. Pepper and salt can be used to taste. Thyme, cinnamon, and ginger also compliment zucchini quite nicely.

Lemon is a popular choice to pair with zucchini as it brightens up the flavor. Onion goes well with zucchini in savory dishes. Tomatoes are another classic ingredient that goes great with this vegetable. For a unique twist, try pairing zucchini with mushrooms or sweet bell peppers. Eggplant is another option that works well in many recipes featuring this summer squash. Lastly, corn pairs exceptionally well with grilled or roasted zucchini.

When it comes to cheese, feta cheese is often used in Mediterranean-style dishes featuring zucchini. Ricotta cheese is another common choice for both sweet and savory recipes alike. Goat cheese provides a nice tangy contrast to the mild flavor of most varieties of zucchini. Yogurt can also be used as a topping or base for sauces and dips containing this veggie.

What can I do with a lot of zucchini?

If you find yourself with a surplus of zucchini, never fear! There are plenty of delicious and creative ways to use up this versatile vegetable. From savory dishes like Zucchini Parmesan and Italian Zucchini Boats, to sweet treats like Low-Sugar Applesauce Zucchini Muffins and Healthier Zucchini Chocolate Cake, there’s something for everyone. And if you’re looking for a simple snack or appetizer, Cheesy Zucchini Bites or Zucchini Parmesan Crisps are always crowd-pleasers.

How do you keep zucchini from getting soggy when roasting?

When roasting zucchini, it is important to keep it from getting soggy. One way to do this is by placing the zucchini on a baking rack, then setting that baking rack on top of your regular baking sheet. This allows air to circulate on all sides of the zucchini and helps water evaporate so the zucchini is beautifully caramelized, not soggy.

What can you do with too much zucchini?

Zucchini is a versatile vegetable that can be used in many different dishes. If you have too much zucchini, there are several things you can do with it.

One option is to bake bread with the excess zucchini. Zucchini bread is a delicious and easy way to use up extra zucchini. You can also serve zucchini bread as a side dish or snack.

Another option is to make relish out of the excess zucchini. This is a great way to add flavor to sandwiches and other dishes. Relish can also be frozen for later use.

You can also make muffins with extra zucchini. These are perfect for on-the-go breakfasts or snacks. And like relish, muffins can be frozen for future use.

If you’re looking for a healthy option, you could make a raw salad with the excess zucchini. This would be especially good if you have other vegetables that need to be used up as well. Raw salads are simple and easy to make, and they’re packed with nutrients!

You could also use too much zucchini in place of pasta in some dishes. This would work well in recipes like lasagna or stuffed shells where the pasta is usually boiled beforehand anyway. Using zucchini instead of pasta would cut down on carbohydrates and add more vegetables to your meal! And finally, one last way to use up extra zucchini is by adding it into sauces, stews, and other dishes that call for vegetables. This is an easy way to sneak some extra veggies into your diet without changing the taste of the dish too much.