Zucchine Trifolate al Timo

Name: Zucchine Trifolate al Timo (Sautéed Zucchini with Thyme)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 2 teaspoons thyme; Black pepper in a grinder; ⅓ cup onion chopped fine; ⅓ cup chopped parsley; 1 bouillon cube, crumbled; Salt; 1½ pounds fresh, young zucchini, soaked in water for 20 minutes; 1½ pounds fresh, young zucchini, soaked in water for 20 minutes; 4 tablespoons extra virgin olive oil; 2 tablespoons butter

Sautéed Zucchini with Thyme

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

1½ pounds fresh, young zucchini, soaked in water for 20 minutes
4 tablespoons extra virgin olive oil

Europe
Italy
Side dish
Gluten-free
Mediterranean

Method

When the zucchini have soaked the recommended amount of time, wash them in several changes of cold water, rubbing them with your hands or with a stiff brush to dislodge all grit.
Trim away both ends from each zucchini and cut into sticks about 3 inches long and ½ inch