Ingredients
1 tablespoon olive oil1 pound medium zucchini, quartered lengthwise and halved1/4 cup finely chopped onion1/2 vegetable bouillon cube, crushed2 tablespoons minced fresh parsley1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Preparation
In a large skillet, heat oil over medium-high heat. Add zucchini, onion and bouillon; cook and stir 4-5 minutes or until zucchini is crisp-tender. Sprinkle with herbs.
