Zucchini with Lemon and Thyme

OK...a usual late-afternoon snack for me is a big hunk of cheese. With some flatbread.

And a martini.

So I was quite proud of my healthy self the other Saturday when I whipped this nutritous snack up to combat the before-dinner munchies. It's in the Rolodex now....both as a potential dinner side item and a light lunch.

Zucchini with Lemon and Thyme
From Everyday Food.
Makes 4 servings.

Cut 1 1/2 pounds zucchini (about 3 medium) into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-heat. Add half the zucchini and toss to coat in oil. Season with coarse salt and ground pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add 1 tablespoon fresh lemon juice and 1 teaspoon fresh thyme leaves. Season with salt and pepper.