Walnut Zucchini Saute Recipes

ZUCCHINI WITH WALNUT PESTO

Steps:

• Heat a layer of olive oil in a skillet over medium high. When the oil begins to shimmer, add the zucchini in an even layer, avoiding overlapping in the skillet (you may need to cook in batches to avoid overcrowding!). Season with salt and pepper. When the zucchini begins to brown on the bottom, about 5 minutes, flip over and allow to brown on the other side, about 4 minutes more. Remove from the skillet to the serving plate.
• Meanwhile, make the pesto. Add the walnuts, basil, mint, Parmesan, vinegar and a pinch of crushed red pepper to the carafe of a food processor. Pulse until the ingredients are combined but still chunky. Taste and season with salt and pepper as needed.
• Drizzle the pesto on top of the zucchini. Top with additional Parmesan, fresh basil and crushed red pepper flakes and serve!

ZUCCHINI WALNUT BREAD

Steps:

• Whisk together flour, baking soda, salt, cinnamon, and baking powder.
• In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
• Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

WALNUT ZUCCHINI SAUTE

Steps:

• Saute zucchini and walnuts in oil and butter in a large skillet until zucchini is tender. Add the garlic, salt and pepper; cook and stir for 1 minute.

ZUCCHINI WITH WALNUTS

Steps:

• Wash zucchini, remove ends and cut into one-inch thick slices. Sauté slices in three tablespoons hot butter until zucchini begins to soften.
• Meanwhile, brown walnuts in remaining butter.
• Combine walnuts with zucchini; season with salt and pepper and cook until zucchini is tender.

SAUTEED ZUCCHINI WITH WALNUTS AND ROQUEFORT

Steps:

• Melt butter and oil in a large skillet set over medium-high heat.
• Saute the sliced zucchini in the hot butter and oil for about 5 to 7 minutes, until it is crisp-tender with a few caramelized, golden brown spots.
• Remove from the heat and toss with salt and pepper.
• Transfer the seasoned zucchini to a serving dish and gently toss it with the Roquefort cheese.
• Sprinkle the dish with the chopped walnuts and serve hot or warm.

ZUCCHINI CARROT SAUTE WITH GORGONZOLA AND WALNUT CREAM SAUCE

Steps:

• In a saute pan over medium heat, saute the carrots in oil, stirring occasionally, for 3 minutes, then cover and let simmer for an additional 3 minutes.
• Increase the temperature to high and add the zucchini, crushed garlic, and sherry and saute, stirring, for about 4 to 5 minutes until vegetables are crisp-tender.
• Transfer cooked vegetables to an oven-safe serving dish and set in a warmed oven.
• Over medium heat, melt butter in a small skillet; stir in the walnuts and basil and cook for 3 minutes then set aside.
• Over medium high heat in a saute pan, heat the cream until steaming, then stir in the Gorgonzola cheese until it melts; add the nutmeg, salt, pepper, and the walnut basil mixture.
• Retrieve cooked vegetables on serving plate from warming oven and pour the walnut gorgonzola sauce over.
• Sprinkle with grated Parmesan cheese and serve immediately.

ZUCCHINI WALNUT CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan; set aside. , In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.