3 medium zucchini
1-2 Tb. coconut oil, butter, or oil of choice
1/4 – 1/2 c. chopped walnuts, plus halves for garnish
salt & pepper to taste
Wash and slice zucchini. I prefer to make medium to thick slices so the zucchini does not get soft too quickly. We like ours slightly crunchy. Heat the oil in a skillet and add the zucchini. Stir and cook until almost to desired doneness. Add the chopped walnuts, stir, and heat for about another minute until the walnuts are hot. Add salt and pepper to taste. Transfer to a serving dish and garnish with walnut halves.
Recipe from www.glutenfreehomemaker.com
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