Zucchini with Walnuts -- a great way to use this perennially-available vegetable in winter
Hello dear customers and friends,
My grandmother was a great cook and hostess so when I stumbled across this recipe of hers, I had to give it a try. I usually sauté zucchini very quickly and serve it without any sauce, but I was intrigued by the addition of wine and walnuts. It turns out that this is a good way to make a substantial side out of zucchini that would pair well with any hearty chicken or meat dish. The canola oil and walnuts means that it has a healthy balance of Omega-3s and Omega-6s. Thank you Catty! Enjoy.
1 1/2 large zucchini or 4-5 small
1 cup walnuts, coarsely chopped
1/2 cup scallions, sliced or a sliced shallot
1/2 cup canola oil
1/4 cup dry red wine
2 Tsp lemon juice
Cut zucchini into 1/2 inch slices. Slice scallions or shallot.
Slightly brown on both sides in the canola oil.
Add wine and lemon juice and 1/4 cup water. Simmer for 5 minutes. Add walnuts, season with salt, and serve.
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Carol Sherwood
October 19, 2023
Hi Susie – Tried and it’s terrific! Thanks for posting this. CB