Thymed Zucchini Saute

This simple side is fresh and yummy!  The recipe comes from the August/September 2014 issue of Simple & Delicious.

Thymed Zucchini Saute

1 Tbsp olive oil
1 lb medium zucchini, quartered lengthwise and halved (cut like you see above)
1/4 cup finely chopped onion
1/2 vegetable boullion cube, crushed (I didn't have this so I used salt instead)
2 Tbsp minced fresh parsley (I used dried, about 3/4 tsp)
1 tsp minced fresh thyme (I used dried, about 1/3 tsp)

In large skillet heat oil over medium-high heat.  Add zucchini, onion and bouillon. (If you're using dried herbs, add them now so they can cook and soften.)  Cook and stir 5-6 minutes or until zucchini is crisp tender.  Sprinkle with herbs.

This recipe was perfect with Honey Mustard Grilled Chicken: