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["1. Cut tops and bottoms off zucchini and squash, and slice vegetables into very thin matchsticks. You can use a mandoline or V-slicer, OR make thin slices, then stack the slices and cut into matchsticks (julienne).", "2. Peel onion and chop into 1/2"" to 1/4"" pieces.", "3. Melt butter over medium-high heat in a large skillet. Add onion and saute until onion is barely translucent.", "4. Add zucchini and squash matchsticks to skillet. Toss to coat with butter.", "5. Add thyme and stir-fry very briefly, just enough to heat the squash and very slightly soften it. Don't overcook it or it will get slimy. You want this to be crisp-tender.", "6. Add salt to taste (if you used salted butter, you may not need to add any salt at all!).", "This is delicious warm or served at room temperature. My zucchini-hating father will even eat it cold from the fridge the next day!", "NOTES:", "1. You can use dried thyme in this recipe, but it will not be as good, and may have a slightly bitter taste. If you really can't find fresh thyme (lemon variegated is the best!), then use 1 to 2 TEASPOONS dried thyme.", "2. Quantities are approximate. Use more or less salt, butter and thyme, to taste. Use more or less zucchini and squash according to your family's likes/dislikes and your desire for leftovers."]
