Serves 1
Directions
- 1Halve, score, and slice the zucchini into 1/2 inch pieces.
- 2Add the zucchini to a plate and top liberally with salt.
- 3Let the zucchini sit for 15 minutes, then pat dry with paper towels.
- 4Chop the pistachios and basil.
- 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.
- 6Heat a large skillet over medium-high heat, then add 1 tablespoon of olive oil.
- 7Add the zucchini in 2 batches, ensuring it is spread out, and cook for 4-5 minutes per side until charred.
- 8Allow the zucchini to cool for a few minutes.
- 9Assemble the salad by adding the zucchini to a plate, topping it with arugula and shaved Parmesan cheese.
- 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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