Zucchini and Pecan Saute

Zucchini and Pecan Saute


"This saute is quick, easy...and DELICIOUS."


15 m servings 325 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
  2. Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.
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  1. 45 Ratings


I generally like everything with zucchini, but this dish was horrible. However, the dog seemed to enjoy it.

Easy to make but very bland. Needs some onion and/or garlic to give it some taste.

I used cashews instead of pecans, the result was rated "the best way to eat zucchini" by my husband!

Adding nuts to a squash saute is a great idea. I like more flavor though, so I added 1/4 c. red onion, 1TBSP minced garlic, 1 tsp Italian Seasonings, 1 tsp salt, 1/4 tsp pepper, and 3/4 tsp mil...

Definitely a FIVE STAR! I used olive oil and added a clove of garlic (like one of the other raters). My husband usually doesn’t like zucchini, but loves this.

I love this zucchini recipe, I use Asiago cheese instead of Parmesan cheese to give it some extra punch, plus I use a lot more than the recipe calls for.

Well, if you like zucchini, pecans and Parmesan cheese, what’s not to like about this? The sautéed zucchini is pretty straightforward, but the addition of toasted pecans and Parmesan elevates t...

Really loved this recipe! I did add just a sprinkle of salt, but overall didn't find this to be bland at all. I messed up the directions just a bit and melted all the butter at once and then a...

Absolutely delicious!!! Very elegant too. My dinner guests loved it!