ZUCCHINI WITH LEMON AND THYME
I thought this side would go well with fish, since both require lemon. I might be totally incorrect in my reasoning, but it worked for me. The thing that didn’t work was I didn’t cut the zucchini into small enough chunks, so it took longer than 4 minutes to cook, which ended up with me overcooking it. But it was really good overcooked zucchini.
RECIPE
1 1/2 pounds zucchini (about 3 medium)
2 teaspoons plus 2 more teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves
Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons extra-virgin olive oil over medium-high. Add half the zucchini and toss to coat in oil. Season with coarse salt and ground 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 1 tablespoon fresh lemon juice and 1 teaspoon fresh thyme leaves; season with salt and pepper.
I SERVED THIS WITH:
