Zucchini and thyme saute

Susan Din Recipe

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!


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

1 medium
zucchini
1 medium
yellow squash
4 oz
green beans, fresh
1 small
tomato or several cherry tomatoes
4
green onions-white part only
1 medium
garlic clove
1 Tbsp
olive oil, extra virgin
1 tsp
thyme, leaves fresh
1/2 tsp
salt, or to taste
1/4 tsp
black pepper, or to taste
Janet Tharpe

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Directions Step-By-Step

1
Rinse all veggies and cut squash into quarters lengthwise. Then slice into 1/4" pieces- on an angle, up the length of each piece.
2
Snap 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
3
Heat 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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #FRESH, #light

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