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Zucchini and Leeks with Walnuts

Zucchini and Leeks with Walnuts
Ready In: 20 minutes
Serves: 6
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
A simple and delicious side dish with bright flavors and crunchy texture from the walnuts.

What you'll need

Large skillet
Serving bowl


Serves 6
2/3 cup Walnuts chopped
2 cloves Garlic minced
2 tablespoons Lemon Juice
2 tablespoons Olive Oil divided
1 teaspoon Salt
1/2 teaspoon Black Pepper
2 stalks Leeks white and pale-green parts only, cut into half moons
2 Zucchini cut into half moons
1/2 cup Fresh Parsley chopped



Step 1 picture
In a dry skillet, toast walnuts over medium heat. Stir often and cook until fragrant, about 5 minutes. Transfer nuts to a large bowl.


Step 2 picture
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.


Step 3 picture
In the same skillet, heat second half of the oil. Add vegetables and cook until tender, for 8–10 minutes. Stir occasionally.


Step 4 picture
Transfer vegetables to the bowl of dressed walnuts. Add parsley and toss gently to combine.

Nutrition Facts

Serving Size 0.50 cup

Serving Per Container 6

Amount Per Serving
Calories 151
% Daily Value*
Total Fat 13.8 g18%
Saturated Fat 1.5 g8%
Sodium 407 mg18%
Total Carbohydrate 7.9 g3%
Dietary Fiber 2.2 g8%
Protein 3.4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: