Zucchini Sautéed with Thyme
Adapted from Marcella's Italian Kitchen by Marcella Hazan.
|1 1/2 lbs small zucchini|
|1/3 cup yellow onion, finely chopped|
|1 1/2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1 Tbsp butter|
|1/4 cup fresh parsley, chopped|
|1 beef bouillon cube|
|Salt and pepper to taste|
|1 1/2 tsp fresh thyme, chopped|
Soak zucchini in cold water for about 15 minutes. Cut away both ends of each zucchini, and slice in half lengthwise. Cut into 1½ inch long wedges about ½ thick.
In a sauté pan large enough to accommodate all the zucchini, sauté the onion until golden in the Vera Jane's Extra-Virgin Olive Oil and butter. Add the parsley; stir about 15 seconds. Add the bouillon cube, and mash it with a wooden spoon. Raise the heat to medium high; add the zucchini, salt, and pepper. Add the thyme. Cook until zucchini wedges are tender and lightly browned, about 10 to 15 minutes. Serve immediately.
Note: Often, Italians soak zucchini in cold water before cooking so it retains its freshness. After experimenting, we believe this technique does give the zucchini a better flavor.
Makes 6 servings