"Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in no time! —Bobby Taylor, Ulster Park, New York..."
INGREDIENTS
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1 tablespoon olive oil
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1 pound medium zucchini, quartered lengthwise and halved
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1/4 cup finely chopped onion
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1/2 vegetable bouillon cube, crushed
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2 tablespoons minced fresh parsley
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1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme