Ingredients
Scale
- 2 medium zucchinis, sliced into thin rounds
- 2 medium summer squashes, sliced into thin rounds
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional for serving)
- Fresh basil leaves, for garnish
Feel free to substitute fresh herbs with dried ones if that’s what you have on hand. And if you’re a cheese lover like me, a sprinkle of Parmesan at the end can add an extra layer of flavor.
Instructions
- Heat the olive oil in a large skillet over medium heat. As the oil warms, breathe in the aroma—it always reminds me of my mother’s kitchen, a place of warmth and creativity.
- Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn; garlic can quickly turn from golden to bitter.
- Introduce the sliced zucchinis and summer squashes to the skillet. Stir them occasionally, letting them sauté for about 5-7 minutes until they’re tender yet still vibrant. I love how the colors brighten as they cook, echoing the lively markets of Barcelona.
- Sprinkle fresh thyme, salt, and pepper over the vegetables, tossing them gently to combine. Taste and adjust the seasoning as needed.
- If you’re using Parmesan, sprinkle it on top just before serving. The cheese will melt slightly, adding a creamy texture that complements the dish beautifully.
- Garnish with fresh basil leaves before serving. The basil’s fresh aroma always takes me back to Nonna Rosa’s garden, where she taught me the importance of fresh herbs in cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International