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Zucchini Noodles

From Beth

• 3 tbsp Extra Virgin Olive Oil or Coconut Oil
• 5 tbsp thyme leaves, divided
• 1 tsp. minced garlic
• 1-1/2 lbs. zucchini, finely julienned
• Sea or lite salt and freshly ground pepper to taste
• 2 tbsp minced parsley
• 1 tbsp fresh lemon juice

1. In a large skillet, warm the oil.
2. Add 2-1/2 tsp. of thyme and the garlic.
3. Cook over moderate heat for 1 minute.
4. Add the zucchini and cook, stirring occasionally, until it just begins to lose its crunch, about 5 minutes.
5. Season it with salt and pepper as it cooks.
6. Transfer the zucchini to a bowl and toss it with the parsley, lemon
7. juice, and the remaining 2-1/2 tsp. of thyme.
8. Season with salt and pepper and serve warm.

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