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Summer Squash & Georgia Pecan Sauté



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3 tbsp. olive oil, divided
1 cup Georgia pecan halves
1 medium onion, thinly sliced
2 garlic cloves, peeled and thinly sliced
4 small yellow summer squash, sliced 1/4" thick
4 small zucchini, sliced 1/4" 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 tbsp. fresh lemon juice
2 tbsp. minced fresh oregano, optional
Freshly ground black pepper, to taste
Salt, to taste


  1. 1
    In large frying pan over medium-high heat, place 1 tbsp. of olive oil and when hot add pecan halves. Stir to coat, and let toast for 1 - 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.
  2. 2
    Place pan over medium heat and place remaining 2 tbsp. olive oil in the pan. When hot, add the onion and garlic and sauté for 3 - 4 minutes, stirring constantly, until onion slices soften. Add squash, zucchini, and pepper slices; stirring constantly, sauté vegetables until tender, approximately 5 - 7 minutes.
  3. 3
    Remove pan from heat and season with lemon juice, oregano and salt and pepper to taste. Stir in the reserved toasted pecans and serve with grilled pork, fish or chicken.

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cuisines North & South American
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