Simple and flavorful, this side is a tasty and healthy way to use up all those zucchini that are taking over your garden. It’s ready in no time!
—BOBBY TAYLOR ULSTER PARK, NY
START TO FINISH: 15 MIN. • MAKES: 4 SERVINGS
1 tablespoon olive oil
1 pound medium zucchini, quartered lengthwise and halved
1/4 cup finely chopped onion
1/2 vegetable bouillon cube, crushed
2 tablespoons minced fresh parsley
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
In a large skillet, heat oil over medium-high heat. Add zucchini, onion and bouillon; cook and stir 4-5 minutes or until zucchini is crisp-tender. Sprinkle with herbs.
NOTE This recipe was prepared with Knorr vegetable bouillon.