Summer Squash Sauté
Recipe courtesy of Georgia Pecan Commission.
1 cup pecan halves
3 tablespoons olive oil - divided use
1 medium onion, thinly sliced
2 cloves garlic, peeled and thinly sliced
1 large green bell pepper, cored, seeded and cut into thin matchstick slices
1 large red bell pepper, cored, seeded and cut into thin matchstick slices
4 small yellow summer squash, sliced 1/4-inch thick
4 small zucchini, sliced 1/4-inch thick
1 tablespoon fresh lemon juice
2 tablespoons minced fresh oregano (optional)
Salt and freshly ground black pepper to taste
- In large frying pan over medium-high heat, place 1 tablespoon of olive oil and when hot add pecan halves. Stir to coat, and let toast for 1 to 2 minutes, stirring constantly, or until nuts are a deep rich brown. Remove from the heat, place pecans on paper towels to drain. Set aside.
- Place pan over medium heat and place remaining 2 tablespoons olive oil in the pan. When hot, add the onion and garlic and sauté for 3 to 4 minutes, stirring constantly, until onion slices soften.
- Add pepper slices, zucchini, and squash; stirring constantly, sauté vegetables until tender, approximately 5 to 7 minutes.
- Remove pan from heat and season with lemon juice, oregano and salt and pepper to taste. Stir in the reserved toasted pecans. Serve.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 183; Total Fat: 15g; Cholesterol: 0mg; Total Carbs: 13g; Fiber: 5g; Protein: 4g; Sodium: 6mg.
Recipe and photograph courtesy of Georgia Pecan Commission.