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Roasted Zucchini with Toasted Pecans and Lemon



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2 lb. green zucchini (about 6 small)
2 tbsp. extra-virgin olive oil
2 tsp. white wine vinegar
1 tsp. kosher salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
1 tbsp. walnut oil
1/3 cup crushed Georgia pecans
1 large lemon, grated zest and juice


  1. 1
    Heath the oven to 425°F.
  2. 2
    Cut the zucchini in half lengthwise, and then cut the halves lengthwise in thirds, so that each zucchini yields 6 slender wedges of roughly equal size. Slice these crosswise into 2" pieces.
  3. 3
    Place the zucchini in a 9"x13" roasting pan and add 1 tbsp. of the olive oil, 1 tsp. of the white wine vinegar, 1/2 tsp. of the salt, and the black pepper. Toss to combine. Arrange the zucchini, skin side down, in the pan and roast for 15 to 20 minutes, or until just beginning to brown. Add the Georgia pecans, on a separate baking dish or small cookie sheet for the last 3-4 minutes of cooking time. The pecans will be done when fragrant and gently browned.


The Lee Bros.

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preparation methods
cuisines North & South American
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