Zucchini and Pecan Saute Recipe - Allrecipes.com
Zucchini and Pecan Saute Recipe
  • READY IN 15 mins

Zucchini and Pecan Saute

Recipe by  

"This saute is quick, easy...and DELICIOUS."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
  2. Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2003

I used cashews instead of pecans, the result was rated "the best way to eat zucchini" by my husband!

Most Helpful Critical Review
Aug 26, 2003

I generally like everything with zucchini, but this dish was horrible. However, the dog seemed to enjoy it.


45 Ratings

Aug 26, 2003

Easy to make but very bland. Needs some onion and/or garlic to give it some taste.

Aug 24, 2005

Adding nuts to a squash saute is a great idea. I like more flavor though, so I added 1/4 c. red onion, 1TBSP minced garlic, 1 tsp Italian Seasonings, 1 tsp salt, 1/4 tsp pepper, and 3/4 tsp mild curry. I used my electric fry pan at 300 degrees.

Oct 29, 2004

Definitely a FIVE STAR! I used olive oil and added a clove of garlic (like one of the other raters). My husband usually doesn’t like zucchini, but loves this.

May 28, 2008

I love this zucchini recipe, I use Asiago cheese instead of Parmesan cheese to give it some extra punch, plus I use a lot more than the recipe calls for.

Aug 05, 2010

Well, if you like zucchini, pecans and Parmesan cheese, what’s not to like about this? The sautéed zucchini is pretty straightforward, but the addition of toasted pecans and Parmesan elevates this to another level. I added a clove of garlic toward the end of sautéing, but otherwise followed the recipe. Watch your sautéing temperature so your butter doesn’t burn and season this with salt and freshly ground pepper. A delicious way to enjoy zucchini!!

Jul 15, 2010

Really loved this recipe! I did add just a sprinkle of salt, but overall didn't find this to be bland at all. I messed up the directions just a bit and melted all the butter at once and then added the zucchini & pecans at the same time, but it all turned out great!


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  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 10.2 g
  • 3%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 31.5 g
  • 48%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 184 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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