Thymed Zucchini Saute
Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York
Ingredients
- 1 tablespoon olive oil
- 1 pound medium zucchini, quartered lengthwise and halved
- 1/4 cup finely chopped onion
- 1/2 vegetable bouillon cube, crushed
- 2 tablespoons minced fresh parsley
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Reviews
Delicious, and easy! I did add 1/4 teaspoon red chili flakes and 1/2 cup fresh peas (you could use frozen.) Finish with fresh grated parmesan.
I have made these several times and they are really good. Makes a delicious side dish. Just have to be careful to not over-cook as they get too soft.....still good however. With zucchini season upon us it is a good time to try it -- you won't be sorry.
I grew up eating sliced zucchini or yellow squash dredged in egg and flour, then fried in butter. This recipe bring home all of those flavors with the added freshness of the herbs. I leave out the onion, and sub with a dash of onion powder and a powder soup base in lieu of the crushed bouillon cube.
Very delicious! I would say it makes 2 servings, and I feel that I still want to eat more of it! I used 3 zucchinis, a tablespoon of chicken bouillon, dried thyme, and sweet onion. I am looking forward to cooking this meal again!
Quite good. I used the dried thyme and it absorbed into the zucchini well. I might not dice the onion so finely next time, but plan on making it a staple side dish.