Zucchini and walnuts

A few weeks ago, I made a zucchini and walnut dish that my mom made when I was home last summer (courtesy of Rachel Ray’s cookbook).

I really love zucchini, so having a new way to cook it as a side was awesome. and it was so simple. I made it to go with roasted chicken, but my mom made it as a side for  grilled ribs.

Ingredients: 1/2 cup, chopped walnuts, 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 1 tablespoon butter, cut into small piece, 3 medium zucchinis, sliced into disks, 1/-inch thick, 1/2 teaspoon nutmeg freshly grated or ground, salt and freshly ground black pepper

Directions: Place a  skillet over medium high heat. Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes.

Reminder: If you’re making this and someone is allergic to nuts, you can toast and serve the walnuts separately from the zucchini.

I personally struggle with toasting the walnuts. I have a tendency to burn them. Oops.


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