Sauteed Zucchini and Onions

Instructions

1. Sauté the Aromatics: In a large skillet over medium-high heat, heat the olive oil and butter until the butter is melted and foaming. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until it becomes translucent and begins to soften.

2. Brown the Zucchini: Add the zucchini chunks to the skillet. Cook without stirring for 2-3 minutes to allow one side to develop a golden-brown sear. Then, stir and continue to cook for another 3-5 minutes, until the zucchini is tender-crisp and nicely browned in spots.

3. Add Flavors: Reduce the heat to medium. Add the minced garlic, fresh thyme, and red pepper flakes (if using). Stir constantly for about 30 seconds to 1 minute, until the garlic becomes fragrant. Be careful not to let it burn.

4. Season: Remove the skillet from the heat. Season generously with salt and black pepper to taste.

5. Serve: Transfer to a serving dish and immediately sprinkle with freshly grated parmesan cheese. The residual heat will gently melt the cheese. Serve warm.

Chef’s Notes

• Don’t Crowd the Pan: For the best browning, ensure your skillet is large enough to hold the zucchini in a single layer. Cook in two batches if necessary.

• Fresh is Best: Fresh thyme is recommended for its bright, floral flavor. If you must substitute, use ½ teaspoon of dried thyme.

• Variations: Feel free to add other fresh herbs like basil or oregano in the last minute of cooking. A squeeze of fresh lemon juice at the end can also add a wonderful brightness.