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