Recipe: Summer Squash and Pecan Saute

SUMMER SQUASH AND PECAN SAUTE

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

In large frying pan over medium-high heat, place 1 tablespoon of olive oil and when hot add pecan halves. Stir to coat and let toast for 1 to 2 minutes, stirring constantly, or until nuts are a deep rich brown. Remove from the heat, place pecans on paper towels to drain. Set aside.

Place pan over medium heat and place remaining 2 tablespoons olive oil in the pan. When hot, add the onion and garlic and saute for 3 to 4 minutes, stirring constantly, until onion slices soften.

Add squash, zucchini and pepper slices to pan; stirring constantly, saute vegetables until tender, approximately 5 to 7 minutes.

Remove pan from heat and season with lemon juice, oregano and salt and pepper to taste. Stir in the reserved toasted pecans.

Serve with grilled pork, fish or chicken.

Makes 8 servings
Source: Georgia Pecan Commission

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