ZUCCHINI WITH LEMON AND THYME
Good with roasted or grilled chicken, steak, and fish.
Provided by Daune (pronounced "Dawn") Browne
Categories Vegetables
Time 40m
Number Of Ingredients 6
Steps:
- 1. Cut zucchini into large pieces (see picture). In a large skillet, heat 2 teaspoons extra-virgin olive over medium high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes.
- 2. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add 1 tablespoon fresh lemon juice and 1 teaspoon fresh thyme leaves. Season with salt and pepper.
ZUCCHINI WITH LEMON AND THYME
This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add lemon juice and thye leaves; season with salt and pepper.
Nutrition Facts : Calories 69 g, Fat 5 g, Fiber 1 g, Protein 2 g
ZUCCHINI POTATO LEMON-THYME MASH
Categories Potato Side Vegetarian Zucchini Summer Thyme Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Cut zucchini crosswise into 1-inch-thick slices. In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes. Transfer potatoes to a colander and reserve cooking water. When potatoes are cool enough to handle, peel and put in a large bowl. Add lemon thyme, butter, and salt and pepper to taste and with a potato masher coarsely mash. Keep mash warm, covered.
- Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes. Drain zucchini well in colander and coarsely mash into potatoes. Mash may be made 1 day ahead and cooled completely before being chilled, covered. Reheat mash before serving.
BAKED ZUCCHINI WITH LEMON THYME
From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds. I could see how this recipe could be done over a campfire or grill too! Yum.
Provided by dicentra
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Split zucchini in half and arrange cut side up, on a large sheet of heavy duty aluminum foil.
- Sprinkle with oil, salt and pepper, herbs and cheese.
- Fold up all four sides of the foil into a packet and crimp edges.
- Bake for 35 minutes or until zucchini is tender.
Nutrition Facts : Calories 105.8, Fat 7.3, SaturatedFat 1.9, Cholesterol 5.5, Sodium 115.4, Carbohydrate 7.4, Fiber 2.5, Sugar 3.5, Protein 4.9
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SAUTéED ZUCCHINI WITH LEMON-THYME CHICKEN RECIPE
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5/5 (3)Calories 233 per servingServings 4
- Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet. Heat the olive oil in a large nonstick skillet over medium-high heat; cook the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through (about 4 minutes), transfer to a cutting board. Cover chicken, and keep warm.
- Bring 1/2 cup water to a boil in a small saucepan; gradually stir in the couscous. Remove pan from heat; cover and let stand 5 minutes. Fluff with a fork. Cover couscous, and keep warm.
- Sauté the zucchini and squash (in the same skillet used for the chicken) over medium heat, stirring frequently, until golden and tender (about 4 minutes). Stir in the remaining lemon-and-thyme mixture, chicken broth, and couscous.
- Spoon the couscous mixture evenly among 4 plates; top each with a chicken cutlet. Garnish with thyme.
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From djfoodie.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 15 mins
- Make sure you’re zucchini is washed, stemmed and cut into consistent bite sized pieces. In my case, I used some baby zucchini I’d found, but any summer squash will work, provided they’re all cut into similarly sized bite sized pieces.
- Zest the lemon, then chop the zest. Rough chop is fine. You want about 1 tsp (5mL). Set aside.
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