This past Saturday, I was very excited to discover the Earthwise Society demonstration farm and garden in Delta, near the shores of Boundary Bay. A Meetup group of environmental volunteers to which I belong had offered our services to the Society to harvest squash, among other things.
I came home with freshly picked corn, some heirloom tomatoes, some zucchini and some garlic.
This is one of the dishes I decided to enjoy with the produce. I found the recipe in the most recent issue of BC Liquor Stores’ Taste magazine, and only slightly modified it to reduce the fat and salt.
Zucchini Ribbon Sautéed with Thyme and Garlic
1 medium or 2 small yellow zucchini, cut into match sticks
1 medium or 2 small green zucchini, cut into match sticks
1 Tbsp olive oil
1 Tbsp butter
2 sprigs fresh thyme, chopped
1 large clove garlic, minced
salt and freshly ground black pepper, to taste
Place cut zucchini on clean towel to absorb excess moisture. Heat a large frying pan with oil and butter over medium-high heat. Add to pan thyme, garlic, zucchini and sautée, stirring often, 4 to 5 minutes until zucchini softens. Season with salt and pepper just before serving.