This recipe came from a Rachel Ray show with an added twist of my own – Spanish Zucchini
It’s a great side, or if you’re like me and cooking alone it can be a great meal in and of itself.
- 2 zucchini (sliced)
- 1 cup of pecans
- 3 cups of Pico de Gallo
- 1 tab vegetable/cooking oil
Just as a note, my measurements are never really exact, I usually eyeball everything and add to taste or to work with the recipe.
Crunch the pecans and layer them in the bottom of a skillet. Let the pecans heat up and toast slightly. You can also cook them on a sheet in the oven at 450 for 5 or 10 minutes.
Slice the zucchini and add to the skillet. Add 1 tablespoon of cooking oil, olive oil or vegetable oil.
Add Pico de Gallo. I use the pre-packaged Pico de Gallo from HEB – my local supermarket, but you can make it up fresh if you’d like, with your favorite recipe. HEB has several different options, including a mango Pico de Gallo and variations of spiciness.
Let everything cook until the zucchini is tender.
Plate up and serve. For a complete meal, plate on a bed of rice and/or add a chicken breast on the side.