Thymed Zucchini

INGREDIENTS

2 Tbsp extra virgin olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 vegetable bouillon cube, crumbled
1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
Sea salt and pepper

DIRECTIONS

In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.

Add the zucchini sticks, crumbled bouillon cube, thyme, and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.