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+ servings

Zucchini with Pistachios and Basil

A lovely accompaniment to grilled meat, poultry, or fish.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Servings 6 servings


  • 5 zucchinis (rinsed, cut lengthwise, and sliced into 1/2-inch-thick pieces)
  • kosher salt (to taste)
  • black pepper (freshly ground, to taste)
  • tbsp olive oil
  • 2 tbsp lemon juice (freshly squeezed)
  • cup pistachios (roasted, unsalted, coarsely chopped and divided)
  • ¼ cup fresh basil (cut into thin strips, divided)


  • 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.
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