Zucchini Salad With Sizzled Pistachios

Published July 9, 2025

Recipe Overview

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Ingredients (Serves 4–6)

• 2 lemons

• 2 tablespoons extra-virgin olive oil (EVOO)

• ½ cup shelled raw pistachios (or chopped raw almonds, for variation)

• 1½ pounds (about 3 medium) zucchini

• Salt and black pepper, to taste

• Crushed red pepper flakes (pinch to taste)

• Flaky sea salt (for garnish, optional)

• Crumbled feta cheese (for garnish, optional)

Preparation Steps

Step 1: Prepare Lemon Segments

Cut the ends from the lemons to create a flat base. Peel the lemons by slicing away the zest, following the curve of the fruit. Once peeled, cut each lemon into 4 lengthwise quarters. Remove seeds, then slice each quarter crosswise into ½-inch wedges. Set aside.

Step 2: Sizzle Pistachios & Infuse Lemon Oil

In a small saucepan, heat the EVOO and raw pistachios over low heat. Once the oil begins to bubble (after 1–2 minutes), stir and let the pistachios sizzle gently for 30 seconds to toast them lightly. Turn off the heat immediately, then stir in the prepared lemon wedges to infuse them with the warm oil. Set aside to cool slightly while preparing the zucchini.

Step 3: Prep Zucchini

Trim the ends from the zucchini. Cut each zucchini into 4 lengthwise quarters, then slice crosswise into ¼–½-inch thick wedges. Transfer to a medium bowl, season with salt, and toss to coat.

Step 4: Combine & Serve

Season the pistachio-lemon oil with salt, black pepper, and crushed red pepper flakes to taste. Pour the seasoned oil over the zucchini and toss thoroughly to ensure even coating. Serve immediately in a bowl or transfer to a platter. For optional garnish, sprinkle with flaky sea salt or crumbled feta.

Pro Tips & Variations

• Crunch & Texture: For added crunch, reverse Steps 2 and 3: Sauté zucchini wedges in a pan with a drizzle of oil and a clove of minced garlic for 2–3 minutes until lightly browned. Then proceed with Step 2 (sizzling pistachios and lemon oil).

• Protein Boost: Add cooked cannellini beans, chickpeas, or fresh mozzarella for a protein-rich twist.

• Herb Accents: Toss in fresh basil, rosemary, or thyme leaves before serving for brightness.

• Garlic Infusion: Sauté a clove of garlic in the pistachio oil during Step 2 for depth of flavor.

• Dressing Adjustments: If the pistachio oil seems too concentrated, thin with a splash of extra EVOO. Drain excess zucchini liquid before serving (the salad naturally releases moisture).

Reader Reviews & Feedback

• Positive Reception: Commenters praised the "unique, joyful bursts of lemon" and noted the salad improves when made ahead, with flavors intensifying overnight.

• Tweak Success: Swapping steps to sauté zucchini first (adding garlic/red pepper flakes) and adding beans/cheese elevated the protein and yum factor.

• Texture Notes: Ensure lemons are properly segmented (not membrane-rich) for a clean, bright flavor. Reserve a bit of warm pistachio oil to drizzle just before serving for a glossy finish.

The salad balances freshness, nuttiness, and citrus brightness—ideal for summer gatherings. It’s versatile enough to adapt to dietary preferences, making it a crowd-pleasing vegetarian staple.