Acadiana Live: A Taste of Herbs & Spices
This month’s herb is Thyme. The LSU Ag Center’s Jennifer Duhon shares a recipe with us.
Thyme Zucchini INGREDIENTS: 2 tablespoons extra virgin olive oil 1 tablespoon unsalted butter 1/4 cup onion, finely chopped 1/4 cup fresh parsley, chopped 1 pound fresh zucchini, cut into 3 x 1/2-inch sticks 1 teaspoon dried thyme, or 1 tablespoon fresh thyme, chopped Pinch of salt Pinch of black pepper