Walnut Zucchini

Egg-Free

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Another pairing of crunchy nuts and veggies. I like that walnuts are high in ALA omega-3 fatty acid and antioxidants, while zucchini is a good source of potassium.

• 3 tablespoons butter
• 3 cloves garlic, chopped
• 2 medium zucchini, sliced
• ¼ cup chopped walnuts
• ¼ teaspoon chopped fresh oregano
• Salt and black pepper

Melt the butter in a skillet over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in the zucchini, walnuts, and oregano. Cover and cook for 5 minutes. Uncover and cook, stirring, until the zucchini is tender, 3 to 4 minutes more. Season with salt and black pepper to taste.

Notes

Add sliced red bell pepper with the zucchini for color.

Use olive oil or butter-flavored coconut oil to make this dairy-free.

Nutritional Data

143 calories, 13g fat, 83mg sodium, 1g fiber, 4g carbohydrates, 2g protein

3g net carbs, 9% carbs, 6% protein, 85% fat