Raise your hand if you love fall flavors! This Buttery thyme zucchini is a great compliment to any fall or winter meal. It screams Thanksgiving in vegetable form. The thyme brings in the earthy flavors and the butter makes it so comforting that even vegetable haters can’t hate it. This is quick and easy side that comes together at a moments notice.
What ingredients are in Thyme Zucchini?
- white onion
- zucchini
- thyme
- garlic
How to make Thyme Zucchini ?
- Cut onion into your preferred shape, slivers or dice into large chunks.
- Add olive oil and 1 tablespoon of butter into a large skillet so that their is room. Once coated, add the onion on medium low heat and cook down for about 10 minutes until translucent.
- While the onion is cooking down, start to chop the zucchini. Cut off the ends and then cut zucchini lengthwise. Then cut thin half moons.
- Increase skillet to medium heat and add remaining butter. Add zucchini to the pan along with the dried time, garlic powder, pepper and a pinch of salt. Stir occasionally for 15 to 20 minutes until soft and slightly browned.
How to store the leftovers?
Store in the refrigerator in an airtight container and use within 3-4 days.
What to serve with Thyme Zucchini?
Try it with this La Disco Nap salmon recipe over a bed of rice: Simple Lemon & Dill Salmon
It goes great with chicken, lamb or steak. Your meat of choice and a glass of red wine sounds just divine!
More La Disco Nap recipes
Pickled Jalapeno Pico de Gallo Salsa
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
Buttery Thyme Zucchini
Equipment
- 1 large skillet
- 1 cutting board
Ingredients
- 1 Tbsp extra virgin olive oil
- 2 Tbsp salted butter
- 1 white onion
- 2 green zucchini
- ½ Tbsp dried thyme
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp salt
Instructions
- Cut onion into your preferred shape, slivers or dice into large chunks.
- Add oilive oil and 1 tablesppon of butter into a large skillet so that their is room. Once coated, add the onion on medium low heat and cook down for about 10 minutes until translucent.
- While the onion is cooking down, start to chop the zucchini. Cut off the ends and then cut zucchini lengthwise. Then cut thin half moons.
- Increase skillet to medium heat and add remaining butter. Add zucchini to the pan along with the dried time, garlic powder, pepper and a pinch of salt. Stir occasionally for 15 to 20 minutes until soft and slightly browned.
- y ya esta! Enjoy!
