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Zucchini with Walnuts

Adapted from the Produce for Better Health (PBH) Foundation,
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
A tasty, interesting combination of texture and flavor. Each serving is an excellent source of vitamin C and fiber, and a good source of folate and potassium.
Serves 4
4 medium zucchini, washed and stems removed
1/2 Tbsp Ellyndale Organics™ Extra Virgin Olive Oil*
1 tsp. walnut oil, optional
2 tsp. coarsely chopped NOW Real Food® Walnuts*
1 tsp. dried thyme leaves, crushed, or 2 tsp. fresh thyme leaves
1 lemon, grated peel and juice
Black pepper, to taste
1/2 tsp. salt
  1. Cut zucchini in quarters lengthwise and then into ¾-inch chunks.
  2. Heat oil(s) in a 10-inch skillet over medium-high heat.
  3. Add zucchini and sauté, stirring constantly and gently.
  4. When zucchini is almost tender, add walnut pieces and thyme, and continue to cook for about 45 to 60 seconds. Zucchini should still be bright green in color.
  5. Season with lemon juice, grated lemon peel, pepper, and salt.
  6. Serve hot.
Note: Walnut oil is available in specialty food shops and select grocery stores. It will turn rancid quickly, so please store between uses in an airtight container in the refrigerator.
*NOW items available at your local health food store

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