Zucchini With Walnuts


4 medium zucchini, stems removed

1/2 tablespoon vegetable oil

1 tablespoon walnuts, chopped

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme leaves, crushed)

1 lemon, grated peel and juice

black pepper to taste

1/4 teaspoon salt

  1. Wash zucchini and thyme (if using fresh). Cut zucchini in quarters lengthwise, then cut into 1/2-inch chunks. 
  2. Heat oil in medium-sized skillet over medium-high heat. 
  3. Add zucchini and sauté, stirring constantly. 
  4. When zucchini is almost tender, add walnuts and thyme and cook for about 1 minute. 
  5. Season with lemon juice, grated lemon peel, black pepper, and salt. 
Nutrition Facts: 

Serving size: 1/2 cup

Calories: 40

Fruits and Vegetables: 1/2 cup

Fat: 3 g

Fiber: 1 g

Sodium: 120 mg


This material was developed by the UMass Extension Nutrition Education Program.

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