Zucchini with Walnuts
Author: Fruits & Veggies—More Matters™ recipes.
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.
Ingredients
- 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
Instructions
- Cut zucchini in quarters lengthwise and then into ¾-inch chunks.
- Heat oil(s) in a 10-inch skillet over MEDIUM-HIGH heat.
- Add zucchini and sauté, stirring constantly and gently.
- 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.
- Season with lemon juice, grated lemon peel, pepper, and salt.
- Serve hot.
Notes
*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.
*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