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.
Transcription of the Original Recipe
Read or copy the transcription
Zucchini w/ Walnuts Toast chopped walnuts in a dry pan (don't burn) Slice 2 zucc. thinly (¼" or less) Put some EVOO & a little butter in a skillet add zucc., add a little nutmeg, salt & pepper Brown and add toasted walnuts.
From Transcription to Instructions
We love how terse the original directions are, but the instructions flesh out two little things that make cooking easier: toast the walnuts in a dry pan then remove and set them aside so they won't keep browning while you sauté the zucchini in the oil and butter, and cook the zucchini over medium heat about 5–7 minutes until tender and lightly browned. We kept the method the same, we just broke that quick note into clear steps so you know when each ingredient goes in and when to stop.
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
