Skip to main content

Roasted Zucchini with Pistachios and Mint

Roasted zucchini gets dressed up with a lemony pistachio topping. Salting the zucchini just before you roast it helps prevent sogginess.

Ingredients: 

Ingredients: 

Ingredient Line: 
6 medium zucchini, trimmed and halved lengthwise
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
¼ cup roasted pistachios
Ingredient Line: 
2 Tbs. minced mint leaves
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
1 tsp. finely grated lemon zest
Ingredient Line: 
2 Tbs. fresh lemon juice

Instructions: 

1. Preheat oven to 475°F. Toss zucchini with oil, and season with salt and pepper, if desired. Place zucchini cut side down on 2 baking sheets, making sure they aren’t crowded. Bake 13 to 15 minutes, or until tender and lightly browned on bottom. Flip zucchini over onto serving platter.

2. Place pistachios, mint, garlic, and lemon zest in small bowl, and stir to combine. Drizzle lemon juice over zucchini, and sprinkle pistachio mixture over top.

Nutrition Information: 

Calories: 
105
Protein: 
4 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
8 g
Cholesterol: 
0 mg
Sodium: 
17 mg
Fiber: 
3 g
Sugar: 
5 g
Yield: 
Serves 6