Thyme Leaves Lemon Parmesan Zucchini


4 medium zucchini (about 1½ pounds)
1 tbsp olive oil
1 clove garlic, minced 
1 tsp lemon zest
1/2 tsp sea salt, or to taste 
1/4 tsp freshly ground black pepper
1/4 tsp RawSpiceBar’s Thyme Leaves
1 tbsp freshly squeezed lemon juice 
2 tbsp toasted pine nuts


1. Remove both ends from the zucchini, and cut them into quarters lengthwise. Lay the quarters flat side down on a cutting board, and slice crosswise into thin triangular pieces.
2. Set a large cast iron skillet over medium-high heat. When the pan is hot, but not smoking, add the olive oil, garlic, and lemon zest. Sauté stirring until it's fragrant, about 30 seconds.
3. Then add the sliced zucchini and RawSpiceBar's Thyme Leaves, and continue to sauté, stirring as it browns. Cook until crisp and tender, 6-8 minutes.
4. Remove the pan from the heat and season to taste with sea salt and pepper and stir in the fresh lemon juice.
5. Sprinkle the pine nuts over the top, and serve immediately.
Makes 4-6 servings.
Adapted from East Sautéed Lemon Herb Zucchini recipe from Get Inspired Everyday!

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