Zucchini with Walnuts


4 medium zucchini (about 1 1/3 pounds), rinsed, trimmed and sliced crosswise into rounds about ¼ inch thick

sea salt

3 tbsp olive oil

1 small onion

2 tbsp minced fresh herbs of choice

2 tbsp toasted, chopped walnuts

fresh ground black pepper



Note: Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. Quarter-inch slices are the perfect thickness.

1. Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes. Rinse and thoroughly dry zucchini.


2. Heat oil in large skillet over medium heat. Add onions or shallots; sauté until almost softened, about 3 minutes. Increase heat to medium-high; add zucchini and sauté until golden brown, about 10 minutes.


3. Stir in walnuts and herbs, and season with pepper to taste. Adjust seasonings and serve immediately.

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