Summer Squash And Pecan Saute


  • 3 tablespoons olive oil, divided
  • 1 cup pecan halves
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, peeled and thinly sliced
  • 4 small yellow summer squash, sliced 1/4? thick
  • 4 small zucchini, sliced 1/4? thick
  • 1 large red bell pepper, cored, seeded and cut into thin matchstick slices
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh oregano, minced (optional)
  • salt and freshly ground black pepper to taste


In large frying pan over medium-high heat, place 1 tablespoon olive oil; when hot add pecan halves. Stir to coat; let toast 1 to 2 minutes, stirring constantly, or until nuts are deep rich brown. Remove from heat, place pecans on paper towels to drain. Set aside.
Place pan over medium heat and place remaining 2 tablespoons olive oil in pan. When hot, add onion and garlic and saute 3 to 4 minutes, stirring constantly, until onion slices are softened. Add squash, zucchini and pepper slices; stir constantly, saute vegetables until tender, approximately 5 to 7 minutes.
Remove from pan and season with lemon juice, oregano, salt and pepper to taste. Stir in reserved toasted pecans and serve with grilled pork, fish or chicken.


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