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.