zucchini rice salad with pecans
My garden is producing lots of zucchini so I developed this recipe to use some of it and to use some other ingredients I had on hand. The rice was leftover from last night’s dinner and the rosemary is one of the spices from the garden. This turned out to be delicious and was very quick and easy. I used 1 green and 1 yellow zucchini.
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yield
6 to 8
prep time
20 Min
cook time
10 Min
method
Stove Top
Ingredients For zucchini rice salad with pecans
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2 ccooked rice
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1/2 cpecans, coarsely chopped
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1 clovegarlic, sliced thin
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2 mdzucchini, grated
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1 tspfresh rosemary (1 sprig)
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2 Tbspextra virgin olive oil
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1/2 tspkosher salt
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1/4 tspfreshly ground black pepper
How To Make zucchini rice salad with pecans
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1Chop the pecans, slice the garlic, grate the zucchini, and pull the rosemary leaves from its sprig and chop.
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2Heat the oil in a medium skillet over medium heat. Add the pecans and cook, stirring, until toasted and fragrant, 2 to 3 minutes. Note: Watch the pecans, as they are toasting, they can burn easily.
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3Add the garlic and cook until golden brown, about 1 minute.
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4Stir in the zucchini, thyme, salt, and pepper and cook, stirring, until just tender and wilted, 1 to 2 minutes.
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5Remove from heat and stir in the rice until well combined.
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6Taste to check the flavor and adjust the seasonings as needed.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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