Yellow squash and zucchini are some of my favorite summertime gems. So many uses for each and if you can find the coveted zucchini blossoms as well, then you are really in for a treat! Whether grilled, roasted or sautéed, squash has a natural buttery taste and tender texture that I know we all anxiously wait for each summer season. My Sautéed Zucchini Ribbons with Thyme is an elegant way to prepare summertime squash. Thinly slice yellow squash and zucchini with a mandolin, sauté in a touch of butter and olive oil, and finish it off with fresh garlic, fragrant fresh thyme, and crunchy pine nuts. A beautiful side dish to celebrate one of summertime’s miracles of nature.
(To view this recipe, click on the blue title of the blog post above*)
Sautéed Zucchini Ribbons with Thyme
Ingredients:
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra virgin olive oil
- 2 yellow squash, ends trimmed, thinly sliced on a mandolin lengthwise
- 4 zucchini, ends trimmed, thinly sliced on a mandolin lengthwise
- 2 garlic cloves, minced
- 1 Tablespoon fresh thyme leaves, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoon pine nuts
Directions:
- In a large sauté pan, melt the butter and heat the olive oil over medium-high heat. Add in the squash and zucchini ribbons and cook, tossing with tongs, for 3 minutes. Add in the garlic, the thyme, and the salt and pepper. Continue cooking for 5 more minutes over medium heat, or until the squash/zucchini are tender. Toss with pine nuts before serving.
Tagged: butter, mandoline, olive oil, pine nuts, side dish, squash, thyme, vegetarian, zucchini
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