Seared Baby Zucchini With Thyme and Lemon Butter Sauce

Prep 15 minutes Cook 15 minutes
Zucchini available in supermarkets tend to be the large, bland variety and the challenge is to cook them without getting them water logged. If you sear them, you need to slice them into 1/2 slices which is fiddly but OK. The locally farmed variety are tastier but still huge.

Baby zucchini’s on the other hand are far tastier and crispier and all they need for a sear is a cut down the middle and cooked for about 3 minutes each side.

This recipe combines baby zucchini with the juices of lemon slices as they sear and the light thyme and butter sauce makes this a delightful side dish.

For other dishes that use a velvety butter sauce, try Mahi Mahi with a lemony butter sauce, a chicken piccata with caper butter sauce, or chicken Involtini rolls with a sage butter sauce.

What you need (for two)
12 baby zucchinis
1 small, thinly sliced lemon
Olive oil
4 Tbs unsalted butter divided
1Tbs shallot finely chopped
Juice of two small lemons
1/4 cup of water
1 Tsp sugar
1Tbs of Thyme
Salt

What to do
Cut zucchinis lengthwise and sear cut side down on a medium heat with the lemon slices for 2 minutes.

Turn over and sear for another 2 minutes. Check on the lemon slices to avoid burning and remove them when necessary.

Plate zucchinis and lemons and set aside.

The sauce

Step 1 On a medium to low fire, melt a tablespoon of unsalted butter. Add a finely chopped shallot and cook until soft. About a minute.
Step 2 Add juice of two lemons, a 1/4 cup of water, a teaspoon of sugar and on high heat reduce to about a third of the volume. About 2 minutes.
Step 3 Turn the fire on very low and blend in 3 tablespoons of cold unsalted butter, one tablespoon at a time. The trick is to keep stirring the butter and emulsify it with the lemon juice.
Step 4 Blend in 1 Tbs thyme and stir for one minute to infuse sauce. Salt to taste Salt to taste and serve.