Pecan Zucchini

Here's a tasty side dish that will help you use up all that summer zucchini. 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.

Ingredients:
3 cups julienned zucchini strips
1 tablespoon olive oil, divided
2 cloves garlic, minced
4-5 tablespooons chopped toasted pecans
salt and pepper to taste
1/4 teaspoon cayenne (more if you like things hot)

Directions:
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.

Serve hot.

Serves 4