Makes 6 servings
4 medium zucchini 1/2 Tbsp. olive oil 1 Tbsp. coarsely chopped walnuts 2 Tbsp fresh thyme leaves Grated peel and juice of 1 lemon Black pepper, to taste 1/2 tsp salt 1. Quarter zucchini lengthwise, then cut crosswise into 1-inch pieces. 2. Heat oil in skillet over medium-high heat. Add zucchini. Cook and stir until almost tender. 3. Add walnuts and thyme. Cook 1 minute. Zucchini should still be bright green. Remove from heat. 4. Toss with lemon peel and juice, pepper, and salt. Serve hot.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
