THYMED ZUCCHINI SAUTE

Simple and flavorful, this recipe is a tasty and healthy way to use up all of the zucchini taking over your end-of-summer garden. Best of all, it’s ready in no time!

—Bobby Taylor, Ulster Park, NY

Takes: 15 min. • Makes: 4 servings

• 1 Tbsp. olive oil
• 1 lb. medium zucchini, quartered lengthwise and halved
• ¼ cup finely chopped onion
• ½ vegetable bouillon cube, crushed
• 2 Tbsp. minced fresh parsley
• 1 tsp. minced fresh thyme or ¼ tsp. dried thyme

In a large skillet, heat oil over medium-high heat. Add the zucchini, onion and bouillon; cook and stir for 4-5 minutes or until the zucchini is crisp-tender. Sprinkle with herbs.

Note: This recipe was prepared with Knorr vegetable bouillon.

¾ cup: 53 cal., 4g fat (1g sat. fat), 0 chol., 135mg sod., 5g carb. (2g sugars, 2g fiber), 2g pro. Diabetic exchanges: 1 vegetable, ½ fat.

WHY YOU’LL LOVE IT:

“I grew up eating sliced zucchini or yellow squash dredged in egg and flour, then fried in butter. This recipe brings home all of those flavors with the added freshness of the herbs.”

—TKUEHL, TASTEOFHOME.COM