Sauteed Zucchini Recipe

I was going for something slightly different. Inspired by a dish we had at Mulino's in White Plains, NY, I wanted a more caramelized zucchini version of what you see in the picture. I'm going to try again in the near future. For now, however, this one will do nicely while I continue to experiment. And, by the way, that's the great thing about keeping this up. Like I needed another reason to cook.

Ingredients:

• 4 Medium Zucchini
• 2 Cloves of Garlic, chopped
• 3 Tbs Extra Virgin Olive Oil
• 8 Sprigs of Fresh Thyme, leaves removed from stems
• 1/2 Tsp Kosher Salt

Using a Mandoline (or a very sharp knife and some expert knife skills), slice the zucchini into 1/8-inch rounds. Heat a heavy skillet over a medium-high flame. When the pan is hot, add olive oil and then zucchini. Stir a couple times so that all zucchini slices are well coated in olive oil, then spread out the slices as evenly as possible. Lower heat to medium-low and let cook undisturbed for 7-8 minutes. Using a spatula, turn zucchini and let cook for another 5-6 minutes. Add chopped garlic to the pan, stir, and cook another 2 minutes. Add salt and fresh thyme, transfer to serving bowl, and eat.