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Sautéed Zucchini Salad with Lemon Pistachio-Basil Oil

Serves 1
instagram.com

Sautéed Zucchini Salad with Lemon Pistachio-Basil Oil

instagram.com
Serves 1

Directions

  1. 1Halve, score, and slice the zucchini into 1/2 inch pieces.
  2. 2Add the zucchini to a plate and top liberally with salt.
  3. 3Let the zucchini sit for 15 minutes, then pat dry with paper towels.
  4. 4Chop the pistachios and basil.
  5. 5Add 2 tablespoons of olive oil, lemon juice, 0.5 tablespoons of honey, 0.25 cups of chopped pistachios, 0.25 cups of finely chopped basil, lemon zest, 1 grated garlic clove, 0.5 teaspoons of salt, and 0.5 teaspoons of red pepper flakes to a small bowl and mix to combine.
  6. 6Heat a large skillet over medium-high heat, then add 1 tablespoon of olive oil.
  7. 7Add the zucchini in 2 batches, ensuring it is spread out, and cook for 4-5 minutes per side until charred.
  8. 8Allow the zucchini to cool for a few minutes.
  9. 9Assemble the salad by adding the zucchini to a plate, topping it with arugula and shaved Parmesan cheese.
  10. 10Drizzle with the pistachio-basil oil and additional honey.

Ingredients

  • 3 medium zucchini
  • salt
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 0.5 tbsp honey
  • 0.25 cup chopped pistachios
  • 0.25 cup finely chopped basil
  • 1 lemon
  • 1 lemon zest
  • 1 clove grated garlic
  • 0.5 tsp salt
  • 0.5 tsp red pepper flakes
  • 1 handful arugula
  • 0.25 cup shaved Parmesan cheese
  • honey

Equipment

colanderknifecutting boardbowlskilletplatetongs

Tips

  • When making the zucchini, ensure to add it in 2 batches to the skillet, so you can spread it out.

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