1 lb Med zucchini, quartered lengthwise and halved
¼ cup finely chopped onion
½ vegetable bouillon cube, crushed
2 Tbsp minced fresh parsley
1 tsp minced fresh thyme or ¼ tsp dried thyme
INSTRUCTIONS
1. 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.
