Zucchini with Pistachios and Mint
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.
Ingredients
Directions
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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,
(2 g saturated fat,
2 g polyunsaturated fat,
7 g monounsaturated fat),
0 mg cholesterol,
119 mg sodium,
8 g carbohydrates,
3 g fiber,
5 g sugar,
4 g protein.
