Zucchini and Pecans
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1 teaspoon canola or extra virgin olive oil
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1 clove garlic, minced
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3 medium zucchini, cut into julienne strips
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1/4 cup sliced red onion
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1/4 cup red bell pepper, chopped
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1/8 teaspoon white pepper
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1/8 teaspoon salt
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2 tablespoons chopped pecans, roasted*
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In a medium skillet heat oil. Add chopped garlic and sauté 30 seconds. Add zucchini. Sauté until crisp tender.
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Add remaining ingredients, tossing to coat completely. Heat 3 to 4 minutes or until heated through.
Yields 6 servings.
*To roast pecans spread shelled nuts in a shallow pan. Bake in a 350oF oven 5 to 12 minutes, stirring occasionally, until nutmeats turn golden brown. Nuts continue to brown slightly after removing from heat.
| Nutrition Facts Servings per recipe: 6.5............. |
| Amount Per Serving |
| Calories 41.......................... Calories from fat 27 |
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% Daily Value Total Fat 3g 3% Saturated Fat Trace 1% Cholesterol 0mg.....3 0% Sodium 273mg........ 2% Carbohydrate 4g............ 1% ............Dietary Fiber 2g........ 13 6% Protein 1g..........Vi 3% Vitamin A: 14%..... Vitamin C: 35% Folacin: 6% Calcium: 2%......... Iron: 3% Potassium: 8% |
Source: Modified from original source: Zucchini with Pecans, Texas Pecans Growers Association, at http://www.eatcatomatoes.org/Consumer
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu