Cut 1 1/2 pounds zucchini (about 3 medium) into large pieces. In a large skillet, heat 2 tsp oilive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with coarse salt and ground pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more tsp oil and remaining zucchini. Stir batches together and add 1 Tbs fresh lemon juice and 1 tsp fresh thyme leaves; season with salt and pepper.
|