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.

By Julia Turshen
Source: Better Homes and Gardens

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Credit: Melanie Acevedo

Recipe Summary

total:
25 mins
Servings:
8
Yield:
6 cups
Nutrition Info
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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; fat 11g; saturated fat 2g; carbohydrates 8g; mono fat 7g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 4g; vitamin a 543.2IU; vitamin c 22.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.9mg; vitamin b6 0.3mg; folate 41.1mcg; sodium 119mg; potassium 530mg; calcium 46mg; iron 1.7mg.
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