Zucchini with Pistachios and Basil

6 years ago

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.

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

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.

Side Dish