Sautéed Zucchini (Courgette) / Lemon Thyme and Walnuts
Total time: 25 minutes
I have lemon thyme and lemon basil in my garden and love using it with courgette (and fish). Use regular thyme and basil tossed with 1/4 tsp lemon juice as a substitute. Don't crowd the slices or they will steam, rather than fry... and won't get the lovely brown crust.
Ingredients:
- 1 yellow or green courgette (zucchini), 8 inches (20cm) long
- 1oz (30gr) walnut halves
- several sprigs of lemon thyme or regular thyme
- 1 tbs lemon basil or regular basil plus 1/4 tsp lemon juice
- 2 tsp butter, divided
- 1 tsp olive oil
Instructions:
- Slice the blossom end off of the zucchini, then slice it into 1/2 inch (1 cm) rounds. Don't bother with the thin, stem end. (Slice as much as you'll want to eat; I did about 12 slices.
- Heat 1 tsp butter and the oil in a nonstick skillet over medium heat. The skillet needs to be large enough to hold all of the slices flat.
- Add zucchini slices and fry about 8 - 12 minutes. Check after 8 by lifting up with tongs and looking at the bottom; it should be getting brown spots on it. If not, fry some more; if yes turn and fry the other side. The other side won't take quite as long.
- When they are done the slices will have nice, browned patches on both sides and be tender.
- While the zucchini is frying, heat the remaining tsp of butter in a small skillet over medium heat.
- Add walnut halves and sauté 10 minutes, turning and stirring occasionally.
- When done, transfer to a cutting board and roughly chop.
- Snip basil and pull the thyme leaves off the stems.
- When zucchini is done, remove to a platter, arranging nicely. Sprinkle with herbs, chopped nuts, salt and pepper if desired, and serve.