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Zucchini with Walnuts
Recipe courtesy Rachael Ray

Recipe Summary
	Prep Time: 12 minutes	Cook Time: 15 minutes
	Yield: 4 servings

Zucchini with Walnuts:
1/2 cup, chopped walnuts -- available in small pouches on baking aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter, cut into small pieces
3 medium zucchinis, sliced into disks, 1/-inch thick
1/2 teaspoon nutmeg, freshly grated or ground
Salt and freshly ground black pepper

Heat a skillet over medium high heat. Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes. Serve the zucchini with walnuts.

Episode#: TM1D08

Zucchini and Pasta

Warm the pan. Add Coconut Oil. Shred the Zucchini in and sauté it. I sometimes add some garlic to that and also sometimes some thinly sliced sweet onions. Sauté for a little bit while you cook the pasta (preferably long thing pasta like spaghetti). Then add the cooked pasta to the zucchini and toss together. Drizzle olive oil on top, salt and pepper and serve. Or add cooked chicken and toss together. And/or add a White Sauce or add cheese to that to make a white cheese sauce and the zucchini seems to disappear.