Real Simple SEPTEMBER 2003
Shred or chop zucchini. In a large skillet, over medium heat, combine olive oil, the zucchini, garlic clove, kosher salt, and a few grinds of black pepper and cook, stirring occasionally, until the zucchini is softened, about 5 minutes. Add 1 cup defrosted frozen peas and 1 tablespoon fresh thyme (or 1 teaspoon dried leaves), toss well, and cook to heat through, 1 to 2 minutes.
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