Sautéed Zucchini With Lemon, Garlic, Butter & Fresh Thyme

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds a different flavor.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried thyme is more shelf-stable and oregano is often less expensive.

Heat a 12-inch stainless steel pan over medium heat.

Add about 1 tablespoon and a half of butter and a little bit of extra virgin olive oil to the pan.

Let the butter melt until it starts to sizzle.

Add 3 or 4 minced shallots to the pan and stir to incorporate.

Season with salt and fresh cracked black pepper and cook for about 2 to 3 minutes until softened.

Add 1 pound and a quarter of sliced zucchini to the pan and stir.

Cook the zucchini for about 10 to 12 minutes, stirring occasionally, until slightly browned but not overcooked.

Add 2 crushed cloves of garlic to the pan and stir to incorporate, being careful not to burn the garlic.

After 6 to 8 minutes of cooking, add minced fresh thyme and turn the heat down to medium-low.

Add a pinch of red pepper flakes for heat and stir.

Zest one lemon into the pan using a microplane and mix everything around.

Juice half of the lemon into the pan and mix again.

Cook for another minute or two until the zucchini is tender but not mushy, then turn off the burner.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens