Thursday, August 20, 2020

Zucchini with Pistachios and Basil

Last week I received my Nory Locum shipment - 2 boxes of locum (of course!) and 2 lbs. of unsalted California pistachios (without shells).

My locum and pistachio nut delivery from Nory Locum

Doug and I dove right into the locum!

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

Zucchini with Pistachios and Basil

Serves 6


4 to 5 medium zucchinis, rinsed, cut lengthwise, and sliced into 1/2-inch-thick pieces

Kosher salt, to taste

Freshly ground black pepper, to taste

2 to 3 Tbsp. olive oil

2 tablespoons freshly squeezed lemon juice

1/3 cup roasted, unsalted pistachios, coarsely chopped, divided 

1/4 cup (or more) 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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