This sautéed mixture is the perfect dish that can be served as a side dish or topped with your favorite meat or fish.

Ingredients

• 1 teaspoon canola or extra virgin olive oil
• 1 clove garlic, minced
• 3 medium zucchini, cut into julienne strips
• 1/4 cup sliced red onion
• 1/4 cup red bell pepper, chopped
• 1/8 teaspoon white pepper
• 1/8 teaspoon salt
• 2 tablespoons chopped pecans, roasted*

Directions

1. In a medium skillet heat oil. Add chopped garlic and sauté 30 seconds. Add zucchini. Sauté until crisp tender.
2. Add remaining ingredients, tossing to coat completely. Heat 3 to 4 minutes or until heated through.

*To roast pecans spread shelled nuts in a shallow pan. Bake in a 350oF oven 5 to 12 minutes, stirring occasionally,until nutmeats turn golden brown. Nuts continue to brown slightly after removing from heat.

Serves 6

Modified from original source: Zucchini with Pecans, Texas Pecan Growers Association, accessed 9/6/06