Zucchini and Leeks with Walnuts

zucchini-and-leeks.jpg

Zucchini and Leeks with Walnuts
Zucchini and Leeks with Walnuts
Zucchini and Leeks with Walnuts
Budget-friendly recipe
479

A simple and delicious side dish with bright flavors and crunchy texture from the walnuts.

Ingredients

cup

chopped

2

minced

2
tablespoons
2
tablespoons

divided

1
teaspoon
2

white and pale-green parts only, cut into half moons

2

cut into half moons

½
cup

chopped

What You'll Need

  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Chef knife
  • Skillet
  • Serving bowl

Directions

  1. In a dry skillet, toast walnuts over medium heat. Stir often and cook until fragrant, about 5 minutes. Transfer nuts to a large bowl.
  2. Transfer nuts to a large bowl. Then, add garlic, lemon juice and half the olive oil to the walnuts. Stir well, seasoning with salt and pepper.
  3. In the same skillet, heat second half of the oil. Add vegetables and cook until tender, for 8–10 minutes. Stir occasionally.
  4. Transfer vegetables to the bowl of dressed walnuts. Add parsley and toss gently to combine.

Nutrition Info and more

Serving size:
½
cup
Total calories:
151
Total fat:
13.8 g
Saturated fat:
1.5 g
Carbohydrates:
7.9 g
Protein:
3.4 g
Fiber:
2.2 g
Sodium:
407 mg
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