caramelized thyme zucchini ali metzger May 1, 2013 ingredients:2 T olive oil12 oz zucchini, baby or regular1 onion4 thyme sprigs½ t salt tools:cutting board. sharp knife. large sauté pan with lid. heat proof rubber spatula. cut onion in half, remove ends and skin. then cut into thin strips. heat sauté pan with oil on high heat. add onions and turn heat to medium. stir onions occasionally for 5 minutes. if onions get too brown too quickly, turn heat down lower. while onions are cooking, remove thyme from stem.after onions have been cooking for 5 minutes, add in thyme. continue cooking another 5 minutes, stir occasionally. wash zucchini. trim both ends and cut in half or into any desired shape. add zucchini to onions and cover with lid. cook for 3 more minutes. stir occasionally. after three minutes, remove the lid and season with salt.serve immediately or chill for later use. zucchini can be refrigerated in a sealed container up to 4 days.