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Monday, August 22, 2011

Pecan Zucchini

Growing up in Fort Worth, I had known the famous "Blue Roofs" of Cook Children's for 23 years, as we passed it almost every day driving around town.  After applying for the Program Specialist job while still in graduate school, I was offered the job the day before I walked the stage to receive my Masters in Education with an emphasis in School Counseling.  I was astounded and honored to be leaving graduate school with a job- especially in today's economy.  I began work at Cook Children's Medical Center as a Program (Behavior) Specialist in the psychiatric unit in May of 2010. 

Shortly after I began, a family brought some fresh vegetables from their home garden as a "thanks" for their child's treatment.  This family brought onto our unit the most humongous squash and zucchini that I have ever seen.  They were probably two inches in diameter and easily 14 inches long.  Although I'm not an avid veggie lover, I am an aspiring cook, so I took one of each of the squash and zucchini and brought them home to throw into my cooking.  That night, I made Corny Spaghetti (recipe coming soon), and I added in squash and zucchini to give the sauce a bit more heartiness.  The only problem was, these two puppies were so crazy-big, I had about half of each vegetable leftover.  

Pecan Zucchini and Rosemary Mustard Salmon
I saved my leftover halves of extra-jumbo-veggies, and I looked up a recipe the next night to use them as a side dish.  I found this recipe for Pecan Zucchini, so I thought I'd give it a go.  I rarely adventure outside of starches for a side, but the sweetness of the glaze combined with the crunchiness of the pecans and the healthiness of the zucchini all blended together to make a very out-of-the-ordinary side. 

Pecan Zucchini
Servings: 4
Pecan Zucchini

  • 2 tablespoons unsalted butter
  • 1/4 cup pecans (1 oz), coarsely chopped
  • 1 lb zucchini, sliced medium thin
  • 1/2 cup Parmesan cheese
  1. Melt butter in a large heavy skillet over moderate heat, then cook pecans, stirring, until golden brown and butter is browned.
  2. Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes.
  3. Serve zucchini topped with parmesan
 Keep on cookin'!

1 comment:

  1. This was very yummy! Made this as a side dish for pecan chicken. The only thing I changed was I used 1 tablespoon of butter and 2 tablespoons of olive oil to make it slightly more healthy.