Cutting the baby zucchini diagonally into 1-inch pieces adds fun to the finished vegetables. To keep this dish ultra-simple and kid-friendly, you can omit the turmeric and sauté the zucchini just with butter and salt. For a more forward flavored dish with a pretty golden hue, be sure to add the turmeric. The mint will turn brown quickly; for the prettiest presentation, stir it in just before serving.

This Story Originally Appeared On


Credit: Caitlin Bensel

Recipe Summary

Serves 4 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Cut baby zucchini (about 12 oz.) diagonally into 1-inch pieces. Melt unsalted butter in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until crisp-tender, 5 to 6 minutes. Add kosher salt, black pepper, and ground turmeric; cook, stirring often, 1 minute. Spoon zucchini into a bowl. Stir in fresh mint leaves and chopped toasted pecans.


Nutrition Facts

57 calories; fat 5g; saturated fat 1g; protein 1g; carbohydrates 4g; fiber 1g; sugars 2g; sodium 248mg.