Pan squash with garlic and thyme
Sliced zucchini and yellow squash from the shelf turn into a tender, caramelized side that tastes like more than the sum of its parts. Toast them in oil until they catch colour, build flavour with garlic and thyme, and finish with a squeeze of lemon. Weeknight cooking at its most forgiving.
About 240 calories a serving, 2 g protein, 9 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 1 package Whole Foods Market sliced zucchini and summer squash
Staples
- 3 tablespoons oil
- to taste salt
- to taste pepper
- 3 cloves, minced garlic
- 1 teaspoon dried thyme
- Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering. Add all the sliced squash from the package in a single layer and let it sit undisturbed until the undersides turn golden, about 5 minutes. While it cooks, mince 3 garlic cloves.
- Stir the squash, add 1 teaspoon dried thyme and the minced garlic, and cook until the squash is tender and the garlic is fragrant, another 5 minutes. Taste and season with salt and pepper.
- Transfer to a plate and squeeze the juice of half a lemon over the top. Serve warm or at room temperature.
Note Swap dried thyme for fresh if you have it, using twice the amount. Leftovers keep in the fridge for three days and are good cold as a side or tossed into grain bowls. Serve alongside grilled fish or chicken, or with crusty bread and a soft cheese.
On the label
ZUCCHINI, YELLOW SQUASH.
Whole Foods Market, pre-packaged fruit & vegetables, serving 85 g, package 20 oz/1.25 lbs/566 g. Ingredients as printed on the label.
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Cooks as zucchini, squash. Half of it left? Use up the zucchini.