Zucchini with Pistachios and Mint

Rating: Unrated

For a veggie side dish recipe that's unexpected and memorable, author Julia Turshen tosses basic zucchini with not-your-usual nut and fresh herb.

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Source: Better Homes and Gardens
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Ingredients

Directions

  • Season zucchini with 1/2 teaspoon salt. In a 12-inch skillet heat 2 Tbsp. oil over medium-high. Add half the zucchini. Cook 5 minutes or until browned and crisp-tender, turning once. Transfer zucchini to a serving bowl. Repeat with remaining 2 Tbsp. oil and the zucchini; add to serving bowl. Drizzle with red wine vinegar. Sprinkle with half the pistachios and mint; gently toss.Top with remaining chopped pistachios and mint. Serve immediately or at room temperature. Serves 8.

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Nutrition Facts

Per Serving:
136 calories; total fat 11g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterolmg; sodium 119mg; potassium 530mg; carbohydrates 8g; fiber 3g; sugar 5g; protein 4g; trans fatty acidg; vitamin a 543IU; vitamin c 23mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 41mcg; vitamin b12mcg; calcium 46mg; iron 2mg.

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