For a quick side dish, I find that I often sauté zucchini with garlic and onions, season, and serve. This simple side dish was a nice alternative, and the fresh thyme gave my lovely CSA zucchini and onions a little something extra. 🙂 This recipe was adapted from Everyday Food.
- 2 zucchini
- 3 cipollini onions
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- coarse salt and freshly ground black pepper, to taste
- Preheat oven to 450 degrees (on convection roast). Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
- On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 20 minutes (on convection) to 30 minutes in a standard oven, tossing halfway through. Serve.
One Year Ago:
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What an elegant and simple side dish :).
Thank you, Sonal 🙂
yummy, on my list!
hey so there is a slight chance that my Halloween gig will be rescheduled, would it be ok if I visited that weekend if that is the case? I’ll know more soon but just thought I would ask since it is on my mind!
Yay!!! I was hoping for this scenario –
Halloween wouldn’t be the same without you!! 🙂
This looks amazing! I always found courgettes a bit boring, but you manage to turn them into a right showstopper 😉
So kind 🙂