Zucchini and Thyme

It's summertime!  The heat is on in LA and all the flowers are bloomin'...

I love the summer for the weather but especially for the abundance of fresh fruits and vegetables available from our local farms.

One of the healthiest ways and cheapest ways to cooks is to eat seasonally, and with local grown products. 

This time of year our farmer's markets are overflowing with a great selection of fruits, vegetables, herbs, and flowers.   

I frequent the farmer's market and love to make dishes using all the fresh ingredients...they really do taste better than those in the supermarket...riper, crisper..and overall just plain better!

Zucchini is one of my favorite veggies and this dish is a quick side dish that is big on flavor!
So enjoy the beginning of summer and celebrate summer solstice tomorrow by cooking up some wonderful dishes using summer's bounty!

See, even my baby dog, Brandy loves summer!  She's a natural model, and loved to pose for the camera!

This dish is super easy, just dice your onion and cut your zucchini in planks.  Then toss in a medium pan to cook adding some aromatics, such as thyme and beef bouillon.  Enjoy!!!

Zucchini and Thyme

Serves 4

Ingredients: Print Options

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2 Tbsp olive oil

1 T unsalted butter
1/4 c diced onion
1/4 c chopped fresh parsley
1 lb fresh zucchini, cut into 3-by-1/2-inch sticks
1 tsp better than bouillon, beef flavored
1 tsp dried thyme
Sea Salt and coarse ground black pepper

Directions:

In a medium pan, heat the olive oil and butter over medium heat. Add your diced onion and parsley.  Cook until soft, but not browned.

Add the zucchini sticks, beef bouillon, thyme and a pinch of salt & pepper. Stir to coat. Cover and cook until tender, from 12 – 15  minutes.  Serves 4.