Thursday, September 01, 2005
Zucchini Pecan Sauté
Source: From a friend - original source unknown
3 tablespoons butter (I use less)
1/3 cup chopped pecans (I use less)
1 pound fresh zucchini, sliced
1 tablespoon grated Parmesan cheese
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. (I usually sauté the zucchini first and then just toss in the pecans since I usually have a bag of roasted pecans in the freezer.)
Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.
My notes: This is quick and easy and a different take on zucchini. I never measure the ingredients - I just throw it all together until the proportions look right.
I talked about this recipe HERE and HERE.