Best 3 Zucchini And Pecan Saute Recipes

**Zucchini and Pecan Sauté: A Delightful Blend of Savory and Crunchy Textures**

Summer's bounty of fresh zucchini meets the nutty crunch of toasted pecans in this easy-to-make, yet flavor-packed sauté. With just a few simple ingredients and minimal cooking time, you'll have a delectable side dish or light main course that showcases the best of seasonal produce. This recipe is suitable for vegetarians and can be tailored to various dietary preferences, making it a versatile addition to your culinary repertoire. Discover how zucchini and pecans come together in a harmonious symphony of flavors, textures, and colors, creating a dish that's both satisfying and visually appealing. Explore our collection of variations, including a vegan option, a cheesy delight, and a spicy kick, to cater to diverse tastes and preferences.

Let's cook with our recipes!

ZUCCHINI SAUTE

Zucchini Saute image

Provided by Trisha Yearwood

Categories side-dish

Time 15m

Yield 6 to 8 Servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1/2 teaspoon minced garlic
3 large zucchini squash, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

ZUCCHINI SAUTE

Zucchini Saute image

Quick vegetable saute that's very versatile! You can use any veggies you like. Serve over pasta, if desired.

Provided by Denyse

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
½ red onion, diced
salt and pepper to taste
4 zucchini, halved and sliced
½ pound fresh mushrooms, sliced
1 tomato, diced
1 clove garlic, minced
1 teaspoon Italian seasoning

Steps:

Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 9.2 g, Fat 3.2 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 99.1 mg, Sugar 3 g

FETTUCCINE WITH ZUCCHINI

Fettuccine With Zucchini image

Beautiful, glossy zucchini from the farm stand are to be treasured. Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.

Provided by Florence Fabricant

Categories dinner, easy, pastas, appetizer, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound medium-size zucchini, about 6, diced
Salt
4 tablespoons extra virgin olive oil
1 1/2 cup minced onion
1 cup pine nuts
3 cloves garlic, slivered
1 pound fresh fettuccine
Freshly ground black pepper
3 tablespoons minced flat-leaf parsley leaves
1/2 cup grated Grana Padano

Steps:

Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 549 milligrams, Sugar 5 grams

Tips:

Choose the right zucchini. Look for small to medium-sized zucchini that are firm to the touch. Avoid zucchini that are too large, as they may be tough and seedy.
Slice the zucchini into thin strips. This will help them cook evenly and quickly.
Use a large skillet or wok. This will give the zucchini plenty of room to cook without overcrowding.
Heat the oil over medium-high heat. This will help the zucchini brown and caramelize.
Don't overcrowd the skillet. Cook the zucchini in batches if necessary.
Stir the zucchini frequently. This will help prevent it from sticking to the pan and burning.
Season the zucchini with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or chili powder.
Cook the zucchini until it is tender-crisp. This will usually take about 5-7 minutes.
Serve the zucchini immediately. It can be served as a side dish or main course.

Conclusion:

Zucchini and pecan sauté is a quick and easy dish that is perfect for a weeknight meal. It is also a healthy and delicious way to get your daily dose of vegetables. With its sweet and savory flavor, this dish is sure to please everyone at the table. So next time you are looking for a simple and satisfying meal, give zucchini and pecan sauté a try. You won't be disappointed!