- 3 tablespoons butter
- 1/3 cup chopped pecans
- 1 pound fresh zucchini, sliced
- 1 tablespoon grated Parmesan cheese
- In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
- Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.