Sautéed Zucchini with Pancetta & Thyme

This simple recipe from the Homegrown Harvest cookbook is packed with smoky-savory flavor.

1 pound zucchini
3 tablespoons olive oil
½ cup pancetta, cut into cubes or lardons
1 tablespoon freshly-chopped thyme
Juice of 1 lemon
Sea salt and fresh ground pepper

1. Trim the zucchini and cut into cubes. Heat the olive oil in a frying pan or skillet, add the pancetta and fry until golden brown and crispy.

2. Add the zucchini cubes and fry over brisk heat for 3-4 minutes, tossing them around in the pan from time to time, until the cut sides start to turn golden.

3. Add the thyme and plenty of black pepper, also adding salt, if needed. Season with the lemon juice and serve immediately.

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