Be the first to rate & review!
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.




  • 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

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.