Zucchini with Pecans Recipe
Zucchini with Pecans Recipe photo by Taste of Home

Zucchini with Pecans Recipe

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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings


  • 1-1/2 cups julienned zucchini
  • 1 teaspoon olive oil
  • 1/4 teaspoon garlic salt
  • Dash pepper
  • 2 tablespoons chopped pecans, toasted

Nutritional Facts

3/4 cup: 85 calories, 8g fat (1g saturated fat), 0mg cholesterol, 229mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 2g protein


  1. In a skillet, saute zucchini in oil for 5 minutes or until crisp-tender. Sprinkle with garlic salt, pepper and pecans. Serve immediately. Yield: 2 servings.
Originally published as Zucchini with Pecans in Reminisce January/February 2001, p49

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Reviewed Aug. 10, 2015

"Wow! I made this for lunch today and it was excellent! So happy to have such a simple recipe to use zucchini and the pecans and garlic salt made it all come together perfectly! Thanks for sharing this great recipe. I plan to make it a regular at my house."

Reviewed May. 26, 2011

"The pecans were a a nice and different touch!"

Reviewed Nov. 27, 2010

"This is now the only way my hubby will eat zucchini, he loves it!"

Reviewed Jul. 28, 2010

"loved this zucchini recipe! almonds gave it an interesting texture. pretty enough for guests."

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