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This vegetable dish recipe was in my grandmother's collection. At first, I only cooked it on Sundays or special occasions. But my family enjoyed it so much, I make it all the time now. -Wanda Penton, Amite, Louisiana
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 85 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 229 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Zucchini with Pecans in Reminisce January/February 2001, p49
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Reviewed on May. 26, 2011 by momio
The pecans were a a nice and different touch!
Reviewed on Nov. 27, 2010 by am03rn
This is now the only way my hubby will eat zucchini, he loves it!
Reviewed on Jul. 28, 2010 by milburnd
loved this zucchini recipe! almonds gave it an interesting texture. pretty enough for guests.
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