Tuesday, July 6, 2010

French Recipe

Summer Sautéed Zucchini with Walnuts and Roquefort cheese

Everyone has plenty of Zucchini in their summer gardens. Enjoy!


  • 1 tablespoon butter and olive oil
  • 2 medium zucchini, cut into 1/4" slices
  • salt and black pepper
  • 1/4 cup chopped walnuts
  • 3 tablespoons crumbled Roquefort cheese


Melt the butter and oil in a large skillet set over medium-high heat. Sauté the sliced zucchini in the hot butter and oil for about 5-7 minutes, until it is crisp-tender and golden. Remove from the heat and toss with salt and pepper. Transfer the seasoned zucchini to a serving dish and gently toss it with the Roquefort cheese. Sprinkle the dish with the chopped walnuts and serve hot or warm. Delicious!

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