Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1/4 cup water 4 medium zucchini, sliced into rounds 10-12 small sprigs of fresh thyme 1 lemon, zested and juiced freshly ground pepper to taste DIRECTIONS Heat water in a covered pan. Add zucchini, thyme and lemon zest. Cover and cook until zucchini is just tender. Stir in lemon juice and pepper. Cook uncovered until most of the water evaporates. When ready to serve, remove thyme stems—you can strip leaves from stems and put leaves back into pot with zucchini. Serve hot, warm or cold. Cover and refrigerate leftovers. Copyright © 2011 Stefanie Samara Hamblen |
