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Stewed zucchini with thyme, parsley and onion

Stewed zucchini with thyme

A light and delicate dish that you can add to both the starters and the salads on your table. The secret of preparing the recipe of stewed zucchini with thyme is that you should not pre-cook zucchini. The idea is to soften slightly, but still keep their freshness and crunchiness.


  • 4 tbsp. Olive oil
  • 2 small onions
  • a bunch of parsley
  • 2 medium zucchini
  • 2 tbsp. thyme petals
  • salt
  • freshly ground black pepper


Cut onions and parsley finely, and zucchini of not too long sticks.

In a large frying pan, warm the olive oil to medium heat. Fry onion and parsley with a pinch of salt. Cook until onions come soft, but not browned.

Add zucchini and thyme, and salt again. Stir carefully to soak up the zucchini, flavor of olive oil, onion and herbs. Cover and cook ten minutes or until zucchini soften, stirring occasionally.

When finished, sprinkle with a pinch of pepper. You can consume the dish warm or cold.

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