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
Reviews for Zucchini with Pecans
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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."