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!

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

Prep:

10 Min

Cook:

10 Min

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

How to Make Zucchini and thyme saute

Step-by-Step

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.