zucchini with thyme

a super simple recipe. great for serving a large crowd or for when you are running short on time.

Ingredients:

• zucchini
• olive oil
• sea salt or kosher salt
• fresh black pepper
• dried thyme

Notes on the recipe:

• use a large skillet. a non-stick or cast iron is great. the main thing is that you want a large cooking surface, not a narrow pot.
• IMPORTANT NOTE: this is a quick recipe. It is best to cook the zucchini when all pieces can sit on the bottom of the pan easily. If you have a lot of zucchini it is best to cook it in batches rather than all at once. It will take only a tiny amount more time, and is well worth it.

Instructions:

• chop the zucchini into 1/2 inch to 1/3 inch thick semi circles
• heat the oil in the skiller
  
• flick one zucchini slice onto the heated oil. if it starts to sizzle and blister, you know its ready. dont put the zucchini on when the heat is too low.
  
• add all the zucchini and start stirring around. you can cook the zucchini till its super dark and carmelized, or cook it for a short time until the outside has a golden blistered look.
  
• add about 1-2 tsp of kosher salt. this draws out moisture from the zucchini helping it cook faster.
  
• add a generous amount of dried thyme (approx 1 tbsp per medium sized zucchini is a good estimate).
• add the fresh black pepper.
  
• you're done!

Variations:

• add chopped bell peppers towards the end. cook them until they are just slight wilted
• add cooked butter beans along with the black pepper