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.
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