Sautéed Zucchini with Toasted Pecans

There comes a time in the growing season when the garden offers more green squash than the kitchen knows how to handle. This recipe answers that abundance with simplicity. It focuses on texture and the deep, earthy flavor of toasted nuts.

The key here is the cut of the vegetable. By slicing the zucchini into thin julienne strips, it cooks rapidly and retains a necessary bite. It does not become mushy or lost in the pan. The olive oil and garlic salt provide a savory foundation, but the pecans are the true heart of the dish.

Toasting the pecans releases their oils and creates a warm, woodsy aroma that fills the kitchen. When tossed with the tender greens, they add a crunch that makes this simple side dish feel substantial. It is a plate that celebrates the quiet work of the soil.

The Recipe Yields: 4 servings | Prep time: 10 minutes | Cook time: 5 minutes

Ingredients

• Vegetable cooking spray
• 3 cups julienne strips of zucchini
• 1 teaspoon olive oil
• 1/4 teaspoon garlic salt
• 1/4 teaspoon white pepper
• 4 tablespoons chopped pecans, toasted

Instructions

1. Sauté the Zucchini Coat a skillet with vegetable cooking spray and place it over medium heat. Add the olive oil and allow it to warm. Add the julienne strips of zucchini to the pan. Sauté them gently until they are crisp-tender. Be careful not to overcook them, as they should retain their shape.
2. Season and Serve Sprinkle the garlic salt and white pepper over the zucchini. Add the chopped, toasted pecans to the skillet. Toss the mixture gently to ensure the spices and nuts are evenly distributed. Serve immediately while warm.

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