1/4 cup water
4 medium zucchini, sliced into rounds
10-12 small sprigs of fresh thyme
1 lemon, zested and juiced
freshly ground pepper to taste
Heat water in a covered pan. Add zucchini,
thyme and lemon zest.
Cover and cook
until zucchini is just tender.
Stir in lemon juice and pepper.
uncovered until most of the water evaporates.
When ready to serve, remove thyme
stems—you can strip leaves from stems and
leaves back into pot with zucchini.
Serve hot, warm or cold.