Don’t Forget about the Zucchini!

We will continue bringing zucchini to the markets until our first hard frost. Here’s a recipe from one of our customers using all ingredients from our stand.


Adapted from: Robyn Stone | Add a Pinch










  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 medium zucchini/squash(green & golden zucchini and yellow squash) , cut into slices
  • 1 medium onion, sliced
  • 1 medium tomato, heirloom work best, cut into thin wedges
  • 1 tablespoon fresh thyme or ½ teaspoon dried thyme
  • salt and pepper, to taste


  1. Add butter and olive oil to a skillet over medium heat. Add zucchini and onion and cook until zucchini slightly tender and onion begins to turn translucent, about 3 minutes.
  2. Add tomatoes, thyme and salt and pepper.

I personally like some caramelization on the zucchini so I cook them a little longer than 3 minutes. If you really want to give it a little more flair, sprinkle it with some grated Parmesan cheese and put it under the broiler for just a minute. YUM!

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