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- Cut the zucchini in 1/2-inch slices and saute in butter and
olive oil till tender but still crisp.
- Shake the pan well and toss the zucchini with a wooden spoon
to cook evenly.
- Reserve 1/4 cup walnuts.
- Chop the remaining 3/4 cup and blend with the zucchini along
with the salt and pepper.
- Shake the pan, and when the walnuts are heated and blended
with the zucchini, transfer to a heated vegetable dish and garnish
with the remaining walnuts.
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