Zucchini and Leeks with Walnuts
A simple and delicious side dish with bright flavors and crunchy texture from the walnuts.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 6
Ingredients
- 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
Directions
- a dry skillet, toast walnuts over medium heat. Stir often and cook until fragrant, about 5 minutes. Transfer nuts to a large bowl.
- 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.
- In the same skillet, heat second half of the oil. Add vegetables and cook until tender, for 8–10 minutes. Stir occasionally.
- Transfer vegetables to the bowl of dressed walnuts. Add parsley and toss gently to combine.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 151 |
| Total Fat | 13.8 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 407 mg |
| Total Carbohydrates | 7.9 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 2 g |
| Added Sugars included | |
| Protein | 3.4 g |