2 pounds zucchini/summer squash, sliced into 1/4 inch thick rounds (0 miles)
1/4 cup dry white wine (20 miles)
salt (157 miles)
pepper (milage unknown)
torn basil leaves for serving (0 miles)
freshly grated cheese for serving (39 miles)
Heat the butter in a large heavy bottom pan over medium high heat. Add the garlic, onion, and thyme and cook, stirring occasionally, for about 3 minutes. Stir in the zucchini and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the wine and cook, stirring occasionally to help break up any brown bits from the bottom of the pan. Season with plenty of salt and pepper and cook until veggies are tender, about 3 minutes longer.
Serve with a few torn basil leaves and some freshly grated cheese.
Notes*Use this recipe as a guide and adjust measurements and ingredients as necessary