A lovely accompaniment to grilled meat, poultry, or fish.
Course Side Dish
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
5zucchinis rinsed, cut lengthwise, and sliced into 1/2-inch-thick pieces
kosher saltto taste
black pepperfreshly ground, to taste
2tbsplemon juicefreshly squeezed
⅓cuppistachiosroasted, unsalted, coarsely chopped and divided
¼cupfresh basilcut 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.