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READY IN 15 mins

Zucchini and Pecan Saute

Read Reviews (32)

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

Ingredients Edit and Save

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Battle of the Butter: Salted vs. Unsalted

Original recipe makes 2 servings Change Servings

3 tablespoons butter
1/3 cup chopped pecans

1 pound fresh zucchini, sliced
1 tablespoon grated Parmesan cheese

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Directions

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.
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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PREP 5 mins
COOK 10 mins
READY IN 15 mins

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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!

—ALGermany

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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.

—Gayle

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41 Ratings

Aug 26, 2003

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

—Janet

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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.

—KIREKBERG

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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.

—SUSAN89

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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.

—Celeste

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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!!

—bellepepper

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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!

—Catlin

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Nutrition

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.

Nutritional Information

Zucchini and Pecan Saute

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 325
Calories from Fat: 283

% Daily Value *
Total Fat 31.5g 48 %
Saturated Fat 12.6g 63 %
Cholesterol 48mg 16 %
Sodium 184mg 7 %
Potassium 677mg 19 %
Total Carbohydrates 10.2g 3 %
Dietary Fiber 4.2g 17 %
Protein 5.6g 11 %
Sugars 4.7g
Vitamin A 20 %
Vitamin C 65 %
Calcium 10 %
Iron 13 %
Thiamin 28 %
Niacin 17 %
Vitamin B6 33 %
Magnesium 22 %
Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.