Pan-fried zucchini with garlic and thyme
Zucchini takes its time in a hot pan, concentrating its mild flavor and developing a caramel at the edges. Here it's your main event, dressed simply with garlic and thyme: a dish that needs only the shelf and staples.
About 90 calories a serving, 5 g protein, 13 g carbohydrate, 3 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
From your shelf
- 1.5 pounds zucchini squash
Staples
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 teaspoons, fresh thyme
- to taste salt
- to taste pepper
- Slice 1.5 pounds zucchini squash into quarter-inch rounds and pat dry with paper towels. Mince 3 cloves garlic. Heat 3 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Working in two batches to avoid crowding, lay the zucchini in the pan and let each side cook undisturbed until golden brown and tender, about 3 minutes per side, then transfer to a plate. While the first batch cooks, mince the garlic.
- Return the second batch to the pan with the first batch. Scatter the minced garlic and 2 teaspoons fresh thyme leaves over the top, then toss to combine. Cook for 1 minute, tossing occasionally, until fragrant.
- Taste and season with salt and pepper, then serve straight from the pan.
Note Swap dried thyme if fresh is not on hand, using one teaspoon. Leftovers keep refrigerated for three days and reheat well in a skillet. Serve with crusty bread to soak up the garlic oil, or alongside grilled chicken or fish.
On the label
ZUCCHINI SQUASH.
Wellsley Farms, pre-packaged fruit & vegetables, serving 98 GRM, package 24 oz/680 g. Ingredients as printed on the label.
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Cooks as zucchini, squash. Half of it left? Use up the zucchini.