Sautéed zucchini with walnuts from James Beard's Theory & Practice of Good Cooking by James A. Beard

  • parsley
  • walnuts
  • zucchini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on November 08, 2019

    I reduced the ingredients by 2/3 since the recipe was for 6 and I made it for two. I’ve made a variation of this recipe from a different cookbook many times; this was the first time using Beard’s version with walnuts as an add-on. I didn’t take the time to salt and drain my zucchini tonight, so they were a bit wet. But the walnuts added a lot. I’ll do this version again but will take the time to properly salt and drain my zucchini first. That does indeed make for a better outcome.

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