Make sure you’re zucchini is washed, stemmed and cut into consistent bite sized pieces. In my case, I used some baby zucchini I’d found, but any summer squash will work, provided they’re all cut into similarly sized bite sized pieces.
Zest the lemon, then chop the zest. Rough chop is fine. You want about 1 tsp (5mL). Set aside.
Juice the lemon and measure out about 2 Tbsp (30mL). Set aside.
Pre-heat a large sauté pan over high heat.
Add the olive oil and swirl it around to coat the bottom of the pan.
Evenly distribute the zucchini along the bottom of the pan, then turn the heat to medium.
Lightly season the vegetables with salt and pepper. Cook for about 2 to 3 minutes, or until one side of each piece is nice and golden in color.
Once one side is cooked, toss the zucchini in the pan, then turn any remaining pieces to face down, in the oil. Again, lightly season with a bit of salt and pepper. Cook for about 2 to 3 more minutes.
Finally, toss the zucchini while adding the lemon juice, lemon zest, fresh thyme and a bit more salt and pepper. Continue to stir or toss until everything is evenly coated.