Best 4 Zucchini With Lemon And Thyme Recipes
Zucchini, also known as courgette, is a versatile summer squash that can be prepared in a variety of ways. This article presents three delectable recipes that showcase the unique flavors of zucchini, each offering a distinct culinary experience. The first recipe, Pan-Fried Zucchini with Lemon and Thyme, offers a simple yet flavorful side dish that highlights the natural sweetness of zucchini. With just a few ingredients, including olive oil, lemon zest, thyme, salt, and pepper, this recipe transforms ordinary zucchini into an extraordinary treat. The second recipe, Zucchini and Feta Fritters, takes zucchini to the next level by combining it with feta cheese, mint, and dill to create crispy and flavorful fritters that are perfect for appetizers or snacks. The third recipe, Zucchini and Corn Soup, offers a creamy and comforting soup that is packed with fresh vegetables and bursting with flavor. This soup is not only delicious but also a great way to sneak in extra veggies for those who may be picky eaters.
Here are our top 4 tried and tested recipes!
ZUCCHINI WITH LEMON AND THYME
Good with roasted or grilled chicken, steak, and fish.
Provided by Daune (pronounced "Dawn") Browne
Categories Vegetables
Time 40m
Number Of Ingredients 6
Steps:
- 1. Cut zucchini into large pieces (see picture). In a large skillet, heat 2 teaspoons extra-virgin olive over medium high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes.
- 2. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add 1 tablespoon fresh lemon juice and 1 teaspoon fresh thyme leaves. Season with salt and pepper.
ZUCCHINI WITH LEMON AND THYME
This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add lemon juice and thye leaves; season with salt and pepper.
Nutrition Facts : Calories 69 g, Fat 5 g, Fiber 1 g, Protein 2 g
ZUCCHINI POTATO LEMON-THYME MASH
Categories Potato Side Vegetarian Zucchini Summer Thyme Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Cut zucchini crosswise into 1-inch-thick slices. In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes. Transfer potatoes to a colander and reserve cooking water. When potatoes are cool enough to handle, peel and put in a large bowl. Add lemon thyme, butter, and salt and pepper to taste and with a potato masher coarsely mash. Keep mash warm, covered.
- Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes. Drain zucchini well in colander and coarsely mash into potatoes. Mash may be made 1 day ahead and cooled completely before being chilled, covered. Reheat mash before serving.
BAKED ZUCCHINI WITH LEMON THYME
From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds. I could see how this recipe could be done over a campfire or grill too! Yum.
Provided by dicentra
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Split zucchini in half and arrange cut side up, on a large sheet of heavy duty aluminum foil.
- Sprinkle with oil, salt and pepper, herbs and cheese.
- Fold up all four sides of the foil into a packet and crimp edges.
- Bake for 35 minutes or until zucchini is tender.
Nutrition Facts : Calories 105.8, Fat 7.3, SaturatedFat 1.9, Cholesterol 5.5, Sodium 115.4, Carbohydrate 7.4, Fiber 2.5, Sugar 3.5, Protein 4.9
Tips:
- Choose tender zucchini: Look for young, small to medium-sized zucchini that feel firm and heavy for their size. Avoid large, mature zucchini, as they tend to be seedy and less flavorful.
- Slice zucchini evenly: Cut the zucchini into uniform slices or rounds so that they cook evenly. This will help you achieve a consistent texture and prevent some pieces from becoming overcooked while others remain undercooked.
- Don't overcrowd the pan: When sautéing the zucchini, make sure not to overcrowd the pan. This will prevent the zucchini from steaming instead of browning and will result in a mushy texture.
- Season zucchini well: Zucchini has a mild flavor, so it's important to season it well to bring out its natural sweetness. Salt, pepper, and garlic are all classic seasonings that pair well with zucchini.
- Don't overcook zucchini: Zucchini cooks quickly, so it's important to keep an eye on it to prevent it from becoming overcooked. Overcooked zucchini will become soft and mushy, losing its鮮度.
- Serve zucchini immediately: Zucchini is best served immediately after cooking, while it's still hot and tender. This will help you enjoy the zucchini at its peak flavor and texture.
Conclusion:
Zucchini with lemon and thyme is a simple yet flavorful side dish that can be enjoyed as part of a healthy meal. The lemon and thyme add a bright, citrusy flavor that complements the mild flavor of the zucchini. This dish is also incredibly versatile and can be served as a side dish, appetizer, or even as a main course. With its simple ingredients and quick cooking time, zucchini with lemon and thyme is a great option for busy weeknight meals or for a light and refreshing summer dish. So, next time you have some zucchini on hand, give this recipe a try and enjoy the delicious flavors it has to offer!
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