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