Zucchini with Pine Nuts and Lemon

Ingredients

• 0.3 teaspoon thyme leaves dried
• 0.1 teaspoon coarsely ground pepper black
• 0.5 teaspoon kosher salt 
• 2 teaspoons juice of lemon fresh
• 2 teaspoons olive oil extra-virgin
• 1 tablespoon pinenuts toasted
• 3 medium zucchini cut into 1/2 inch cubes

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet coated with cooking spray over medium heat.
2. Add zucchini; saut 11 minutes or until tender. Stir in pine nuts and remaining ingredients.