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.
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