Zucchini with Lemon and Thyme 

(Martha Stewart)

Zucchini is a good source of vitamin C and potassium, and can be enjoyed raw or cooked.

1 1/2 pounds zucchini (about 3 medium)
2 teaspoons plus 2 more teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme, leaves


  1. Cut 1 1/2 pounds (about 3 medium) into large pieces. In a large skillet, heat 2 teaspoons over medium-high. 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 1 tablespoon of fresh lemon juice and 1 teaspoon of fresh thyme.

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