Zucchini and thyme saute
By Susan Din spatdi
A really delicious veggie side dish that uses some of that abundant garden zucchini/squash! Do not overcook this... it is best when the squash still has a bit of bite in it!
green beans, fresh
tomato or several cherry tomatoes
green onions-white part only
olive oil, extra virgin
thyme, leaves fresh
salt, or to taste
black pepper, or to taste
1Rinse all veggies and cut squash into quarters lengthwise. Then slice into 1/4" pieces- on an angle, up the length of each piece.
2Snap ends off green beans and cut on angles into 1/2" pieces.
Chop tomatoes into large dice or quarter cherry tomatoes.
Thinly slice the whites of the green onions.
Mince garlic or use a microplane
3Heat a large heavy skillet over medium high heat.
Add olive oil, onion and garlic, stirring for 30-60 seconds, then add green beans. Cook stirring occasionally for 1 minute, then add remaining vegetables. Continue cooking 2-3 minutes.
Sprinkle with Thyme, salt and pepper.
Continue cooking an additional 1-2 minutes.
Do not overcook, the squash should retain it's form and not be mushy.