Zucchini with Walnuts

Zucchini with Walnuts
Recipe type: Vegetables
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
  • 4 medium zucchini, washed and stems removed
  • ½ Tbsp. olive oil
  • 1 tsp. walnut oil, optional*
  • 2 tsp. coarsely chopped walnuts
  • 1 tsp. dried thyme leaves, crushed, or 2 tsp. fresh thyme leaves
  • 1 lemon, grated peel and juice
  • black pepper, to taste
  • ½ tsp. salt
  1. Cut zucchini in quarters lengthwise and then into ¾-inch chunks.
  2. Heat oil(s) in a 10-inch skillet over MEDIUM-HIGH heat.
  3. Add zucchini and sauté, stirring constantly and gently.
  4. When zucchini is almost tender, add walnut pieces and thyme, and continue to cook for about 45 to 60 seconds. Zucchini should still be bright green in color.
  5. Season with lemon juice, grated lemon peel, pepper, and salt.
  6. Serve hot.
*Chef's Notes: Walnut oil is available in specialty food shops and select grocery stores. It will turn rancid quickly, so please store between uses in an airtight container in the refrigerator.

*Optional ingredients are not included in dietary analysis.
Each serving provides: An excellent source of vitamin C and fiber, and a good source of foilate and potassium.

Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
Nutrition Information
Serving size: 1½ cups Calories: 59 Fat: 3g Saturated fat: .4g Carbohydrates: 9g Sodium: 311mg Fiber: 3g Protein: 3g Cholesterol: 0mg


Comments are closed.