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Serves 4 people

3 tablespoons extra-virgin olive oil
1 1/2 tablespoons thyme leaves
1 teaspoon minced garlic
1 1/2 lbs small zucchini, finely julienned
Salt and freshly ground pepper
2 tablespoons minced parsley
1 tablespoon fresh lemon juice

In a large skillet, warm the olive oil. Add half the thyme and all the garlic and cook over low heat for 1 minute. Add the zucchini and cook, stirring occasionally, until it just begins to lose its crunch, about 5 minutes; season it with salt and pepper as it cooks. Transfer the zucchini to a bowl and toss it with the parsley, lemon juice and the remaining thyme. Season with salt and pepper and serve warm