Here's a tasty Pecan Zucchini vegetable side dish that will help you use up all that summer zucchini.
3 cups julienned zucchini strips
1 tablespoon olive oil, divided
2 cloves garlic, minced
4-5 tablespoons chopped toasted pecans
Salt and black pepper to taste
1/4 teaspoon cayenne (or to taste)
Heat a 1/2 teaspoons olive oil in a skillet over medium-high heat. Saute garlic and zucchini until crisp-tender, about 5 minutes. Add remaining oil, pecans, salt, pepper and cayenne and toss to mix.
Use more cayenne or even crushed red pepper if you like things hot or leave the hot stuff out entirely if you don't like things spicy. You could also substitute walnuts, pine nuts or even toasted macadamia nuts for the pecans.
There is no need to peel zucchini. Simply wash, trim the ends and then slice, chop or shred as desired. Use them in recipes soon after you buy them or store for up to five days in a plastic bag in the crisper section of your refrigerator.
Recipe makes 4 servings Pecan Zucchini.
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Always use the freshest, best, ingredients available, preferably organic, fresh, whole foods with no additives or artificial ingredients.