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!