1 tablespoon extra virgin olive oil
4 green zucchini (courgettes), cut into large batons
2 rindless bacon rashers, thinly sliced
20 g (¾ oz) unsalted butter
2 lemon thyme sprigs
50 g (1¾ oz/½ cup) finely grated
Heat a frying pan over medium–high heat. Add the olive oil and zucchini and cook for 4–5 minutes, or until golden in colour, adding the bacon and butter halfway through.
Add the thyme and season with sea salt and freshly ground black pepper. Remove the mixture from the pan and strain.
Transfer to a warm serving dish, sprinkle with the parmesan and serve.
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