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.

Zucchini with Pistachios and Mint
Photo: Melanie Acevedo
Total Time:
25 mins
6 cups


  • 3 pound zucchini (4 to 6), trimmed and sliced into 1/2-inch-thick rounds

  • Kosher salt

  • ¼ cup olive oil

  • 2 tablespoon red wine vinegar

  • ½ cup roasted, salted pistachios, coarsely chopped

  • ½ cup coarsely chopped fresh mint


  1. 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.

Nutrition Facts (per serving)

136 Calories
11g Fat
8g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 136
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Sodium 119mg 5%
Total Carbohydrate 8g 3%
Total Sugars 5g
Protein 4g
Vitamin C 22.7mg 114%
Calcium 46mg 4%
Iron 1.7mg 9%
Potassium 530mg 11%
Folate, total 41.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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