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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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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

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.


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