Recipes and Cooking Zucchini with Pistachios and Mint Be the first to rate & review! 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 Julia Turshen Website Julia Turshen is a published cookbook author, chef instructor, and freelance writer. She has developed recipes for Better Homes & Gardens and is featured in Epicurious, the Washington Post, and The New York Times. She has written four cookbooks. Learn about BHG's Editorial Process Published on August 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: Melanie Acevedo Total Time: 25 mins Servings: 8 Yield: 6 cups Jump to Nutrition Facts Ingredients 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 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. Rate it Print Nutrition Facts (per serving) 136 Calories 11g Fat 8g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.