- Bring a pan of water to the boil with two generous pinches of salt. Put in the courgettes and cook for 1-2 minutes, or until they are just tender but still crunchy. Drain.
- Place a large, heavy based, non stick frying pan on a high heat with the olive oil and two pinches of pepper.
- When it is smoking hot, drop in the courgettes and stir fry for half a minute.
- Add the butter and the thyme and cook until the butter starts to sizzle and the water has evaporated. Stir regularly, but avoid breaking up the courgettes. Serve immediately.
