Place the cut zucchini in a large bowl. Add 2 Tbsp. olive oil and season with salt and freshly ground pepper, to taste. Toss to coat zucchini.
Using a 12-inch skillet non-stick skillet, put heat on medium-high and add half the zucchini. (You don’t want to crowd the pan.) Cook for 5 minutes, turning about half-way through, until lightly golden and tender-crisp. Transfer zucchini to a serving bowl.
Add another tablespoon of oil to the skillet, if necessary, and continue to cook the remaining zucchini.
Place the rest of the cooked zucchini in the serving bowl. Drizzle zucchini with lemon juice. Sprinkle with half the pistachios and basil, tossing gently.
Garnish with remaining chopped pistachios and basil.
Serve hot or at room temperature.