Save on Pinterest

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
  • 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


  • In a skillet, saute zucchini in oil for 5 minutes or until crisp-tender. Sprinkle with garlic salt, pepper and pecans. Serve immediately.
Nutrition Facts
3/4 cup: 85 calories, 8g fat (1g saturated fat), 0 cholesterol, 229mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 2g protein.

Recommended Video


Click stars to rate
Average Rating:
  • cakelover55
    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.

  • momio
    May 26, 2011

    The pecans were a a nice and different touch!

  • am03rn
    Nov 27, 2010

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

  • milburnd
    Jul 28, 2010

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