Reviewed: Jan. 15, 2012

This is always a hit, add a lot more parmesan and some asiago cheese to it. Just add it until it tastes right to you. You could cut the butter down a little if you want, just watch it so it doesn't burn.

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Reviewer:

redfly

Reviewed: Aug. 18, 2011

Simple and delicious! (with the addition of a little seasoning, of course--salt, pepper, some garlic powder and onion powder). We used half zucchini and half summer squash. Will definitely make again and again!

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Reviewer:

Beauregarde

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

Wowzers! Now this is YUMMY!

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Reviewer:

larasworld

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Cooking Level: Expert

Home Town: Vernon, British Columbia, Canada

Reviewed: May 8, 2011

We LOVED this! I have to admit, I did use more pecans and cheese than called for (just eyeballed both), and I only had romano cheese, so I used that. So, so yummy! I can't believe I waited this long to try this. I will be making this often! Thanks for sharing. :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 19, 2011

Not too bad. Definitely a different combination. I thought it was a little better with some black pepper, and maybe a tiny pinch of garlic. Try this recipe if you're looking for something unique.

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Reviewer:

lovetobake

Reviewed: Oct. 6, 2010

I used olive oil and garlic like several others. Great side, I will make again.

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Reviewer:

Foodie/RD

Reviewed: Aug. 5, 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!!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jul. 16, 2010

All three of our family members enjoyed this saute...I used Smart Balance butter blend instead of real butter. It says two servings, but there was MORE than enough for three of us. The simple addition of the sauteed pecans was a great complement to the very mild zucchini (one of my favorite veggies ever!) and the little bit of parm, grated fresh on a microplane right over it all added saltiness and a touch of creaminess. Very very good. Thank you!

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Reviewer:

TwoSweetPickles

Reviewed: 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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