4 Servings 20 min Cook
1 Dash Pepper
1/4 Cup Parsley
2 Tbsp Olive Oil
1/4 Cup, chopped Onions
1 Tbsp Butter
1 Tsp, ground Thyme
2 1/4 Medium Zucchini
1 Dash Salt
Finely chop onion.
Chop Parsley.
Cut zucchini into 3-by-1/2-inch sticks.
In a large skillet, heat the olive oil and butter on medium heat.
Add the onion and parsley, sprinkle with salt, and cook until soft, but not browned.
Add the zucchini sticks and thyme.
Sprinkle with a little more salt and some black pepper.
Gently stir to coat the zucchini.
Cover and cook until tender, from 10 to 15 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces.
Check and stir every few minutes.
Be careful not to overcook.
