Recipe by Ingeborg
"This saute is quick, easy...and DELICIOUS."
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fresh zucchini, sliced
grated Parmesan cheese
I used cashews instead of pecans, the result was rated "the best way to eat zucchini" by my husband!
I generally like everything with zucchini, but this dish was horrible. However, the dog seemed to enjoy it.
Easy to make but very bland. Needs some onion and/or garlic to give it some taste.
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.
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.
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.
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!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini and Pecan Saute
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 283
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