This simple and flavorful Zucchini with Walnuts dish offers a delightful balance of textures and flavors. Originating from a rustic kitchen tradition, it combines the earthy richness of toasted walnuts with the tender bite of sautéed zucchini. The addition of extra virgin olive oil (EVOO), butter, and a hint of nutmeg makes it comfortingly savory with a subtle hint of spice. It’s a quick and wholesome vegetarian side dish or light meal, perfect for late summer when zucchinis are
Ingredients
- ¼ cup walnuts (chopped )
- 2 zucchinis (thinly sliced (about 1/4 inch thick))
- 1 tbsp extra virgin olive oil (EVOO)
- 1 tbsp butter
- ⅛ tsp ground nutmeg
- Salt and pepper to taste
Instructions
Step 1: Toast Walnuts
- Heat a dry skillet over medium heat.
- Add chopped walnuts and toast until golden and fragrant. Remove and set aside.
Step 2: Slice Zucchini
- Slice 2 zucchinis into thin 1/4-inch rounds.
Step 3: Heat Skillet
- Add EVOO and butter to the skillet over medium heat.
Step 4: Sauté Zucchini
- Add sliced zucchini.
- Sprinkle with nutmeg, salt, and pepper.
- Cook until the zucchini is tender and lightly browned, about 5–7 minutes.
Step 5: Combine & Serve
- Return the toasted walnuts to the skillet.
- Toss to combine and serve warm.
Tips
- Add a splash of lemon juice for brightness.
- Sprinkle Parmesan or feta for extra richness.
- Substitute walnuts with pecans or almonds.
- Add sliced onions for more depth of flavor.
- Mix in fresh herbs such as thyme or basil.
- Use ghee instead of butter for a richer nutty note.
- Add crushed red pepper for heat.
- Serve over couscous or quinoa to make it a light meal.
- Use yellow squash alongside zucchini for color.
- Top with toasted breadcrumbs for crunch.
Nutrition
Calories: 155kcalCarbohydrates: 5.3gProtein: 3.1gFat: 14.1gSaturated Fat: 3.4gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 5.4gCholesterol: 8mgSodium: 190mgPotassium: 420mgFiber: 1.8gSugar: 3.5gVitamin A: 390IUVitamin C: 22mgCalcium: 28mgIron: 0.7mg
Tried this recipe?Let us know how it was!