Sauteed Zucchini

Ingredients

• 1 tbsp extra virgin olive oil
• 2 tbsp unsalted butter, divided
• 1 medium yellow onion, thinly sliced
• 4 medium zucchini (or yellow squash), ~2 lb, trimmed, cut into 1/2-inch rounds
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ tsp dried thyme
• ¼ cup freshly grated parmesan

Directions

1. Heat olive oil, onion, and 1 tbsp butter in a large nonstick skillet over medium-low heat. Cook until onions begin to brown, about 10 minutes.
2. Add zucchini, salt, pepper, thyme, and remaining butter. Increase heat to medium and cook, stirring occasionally, until zucchini is tender and beginning to brown, 10-15 minutes.
3. Sprinkle with parmesan. Serve immediately.

Notes

• Storage: Refrigerate for up to 3 days.
• Reheat: Crisp in a nonstick skillet over medium-high heat in a single layer.