Zucchini with Pistachios and Basil

Name: Zucchini with Pistachios and Basil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 5 zucchinis (rinsed, cut lengthwise, and sliced into 1/2-inch-thick pieces); kosher salt (to taste); black pepper (freshly ground, to taste); 2½ tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); ⅓ cup pistachios (roasted, unsalted, coarsely chopped and divided); ¼ cup fresh basil (cut into thin strips, divided)

3 years ago

Jump to Recipe Print Recipe

Last week I received an order of the most wonderful unsalted California pistachios (without shells).

Before using the pistachios, I toasted them in the oven at 350°F for about 8 minutes to give them some extra crunch.

With the bounty of zucchini and fresh basil I had on hand, the recipe, Zucchini with Pistachios and Basil, was born.

It’s a lovely accompaniment to grilled meat, poultry, or fish.

Zucchini with Pistachios and Basil

A lovely accompaniment to grilled meat, poultry, or fish.

Course Side Dish

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings servings

Ingredients

5 zucchinis rinsed, cut lengthwise, and sliced into 1/2-inch-thick pieces
kosher salt to taste
black pepper freshly ground, to taste
2½ tbsp olive oil
2 tbsp lemon juice freshly squeezed
⅓ cup pistachios roasted, unsalted, coarsely chopped and divided
¼ cup fresh basil cut into thin strips, divided

Instructions

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.

(Visited 562 times, 1 visits today)

Next Madzoon (Yogurt) with Honey, Fruit and Nuts »

Previous « Olive and Nut Salad (Tzitabedoughi yev Engouizi Aghtsan), a recipe by Aline Kamakian, Mayrig Restaurant, Beirut, Lebanon