Zucchini with Thyme

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  ¼ cup or 15g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Butter

  Unsalted

  1 tbsp or 14g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Zucchini

  Summer squash, includes skin, raw

  2 ¼ medium or 441g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Finely chop onion. Chop Parsley. Cut zucchini into 3-by-1/2-inch sticks.
2. In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley, sprinkle with salt, and cook until soft, but not browned.
3. Add the zucchini sticks and thyme. Sprinkle with a little more salt and some black pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 15 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.

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