Pan-Sautéed Zucchini With Red Onion and Thyme

Zucchini is a year-round vegetable but is particularly flavorful in the summer when it grows like topsy.  In a simplified variation of the popular ratatouille made with zucchini, eggplant and tomato, this recipe uses a similar cooking method and the same Provençal flavors.

By cutting the zucchini into wedges instead of slices, it stays firmer when cooked. 

Choose medium-to-smaller zucchini and choose ones that are firm, glossy and free of wrinkles or marks.

Serves 4.

Ingredients

• 4 medium zucchini, enough to make 4 cups when cut into 1-inch chunks
• 1 medium red onion, minced into 1/4-inch pieces, about 1/2 cup
• 4 garlic cloves, peeled and finely minced
• 3 tablespoons extra virgin olive oil
• 1 teaspoons fresh thyme, minced, leaves only
• Salt
• Pepper
• Optional: pinch of red pepper flakes

Directions

1. After trimming off and discarding the neck and base, cut the zucchini into 1-inch pieces without peeling the skin.
2. Add the olive oil to a 3 to 4 quart saucepan or sauté pan that has a cover and place over medium high heat. When the oil begins to shimmer, add the minced onion and lower the heat to medium. Cook the onion for about 3 minutes until the onion softens.
3. Add the garlic and cook for about a minute or until it becomes slightly soft and fragrant.
4. Add the zucchini pieces, thyme, a pinch of salt, and several grinds of black pepper, and if you want a little extra kick, a pinch of red pepper flakes, and lower the heat to medium low. Cover the pan and cook until the zucchini begins to become tender but not too soft, about 5 minutes. If there is any excess liquid in the pan remove the cover and raise the heat to medium high for about 30 seconds until the liquid is cooked off.
5. Serve immediately or at room temperature.