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Sautéed Baby Zucchini With Pecans and Mint

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Who doesn’t love an easy side dish that can go with almost anything? When I make this dish, I do omit the nuts (household allergy 🙁 – but I still recommend trying it with them!).

Serves: 4|  Serving Size: 1/2 cup

Ingredients:

  • 7 zucchini (about 12 oz.)
  • 2 teaspoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground turmeric
  • 1/4 cup fresh mint leaves
  • 2 tablespoons chopped toasted pecans

Directions:

  1. Cut zucchini  diagonally into 1-inch pieces.
  2. Melt unsalted butter in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until crisp-tender, 5 to 6 minutes.
  3. Add kosher salt, black pepper, and ground turmeric; cook, stirring often, 1 minute. Spoon zucchini into a bowl. Stir in fresh mint leaves and chopped toasted pecans.

Nutrition Information:
Per serving: Calories: 57; Total Fat: 5g; Total Carbohydrates: 4g; Dietary Fiber: 1g; Sugars: 2g; Protein: 1g.

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