Zucchini-Pecan Sauté

This dish with a spicy kick is perfect as a side to grilled chicken, or cradled in a tortilla for delicious veggie tacos.

Zucchini-Pecan Sauté
Yields: 4-6 servings
  • 1 tablespoon olive oil
  • 2 medium zucchini, cut into ¼-inch-wide sticks
  • 1 large shallot, thinly sliced
  • 1½ cups fresh yellow corn kernels
  • ½ cup chopped pecans
  • 2 cloves garlic, minced
  • 2 tablespoons cold unsalted butter
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon crushed red pepper
  • ¼ cup chopped fresh basil
  • Garnish: chopped fresh basil
  1. In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add zucchini and shallot; cook, stirring frequently, until crisp-tender, about 4 minutes. Stir in corn, pecans, garlic, cold butter, salt, black pepper, and red pepper; cook until butter is melted and vegetables are tender, about 2 minutes. Stir in basil just before serving. Garnish with basil, if desired.



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