Zucchini with Pistachios and Basil

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 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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