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My Zucchini with Sizzling Lemon-Herb Vinaigrette is going to change the way you feel about vegetables! This zesty, herby, and nutty side dish delivers brightness in every bite. Make a little extra to avoid any arguments at the dinner table!

Zucchini with Sizzling Lemon-Herb Vinaigrette

I really don’t understand how people don’t like vegetables. I adore veggies and have never had any issues eating them my entire life, even as a kid. And that’s one of my goals: to help YOU love them as much as I do. That’s part of what inspired me to create Mita’s Made-Over Meals—to share all the ways I enjoy Mother Nature’s finest offerings!

A few of the reasons I adore these fiber-filled gems are that they’re really versatile and, more importantly, they’re just plain good for you! That’s why including the recommended 5 to 6 servings a day is vital for good health.

I have hundreds of ways to incorporate vegetables into all my meals, whether they’re the star of the show, an amazing side, or hidden in dessert.

Having said that, let’s get to today’s recipe, my Zucchini with Sizzling Lemon-Herb Vinaigrette. I start by lightly grilling the zucchini, let it soak up a hot, lemony dressing, then finish it with a pistachio and goat cheese crumble. It’s fresh, creamy, citrusy, and herbaceous. This dish is simple to make but tastes like you spent hours making it! I literally have to stop myself from eating it all in one sitting. It’s that addictive!

Are you ready to eat the rainbow, one recipe at a time? Great, let’s get to it!

HOW I MADE OVER THIS SIDE:

My goal is to add several nutrient-rich ingredients to each dish I make to keep it both healthy and full of flavor. This one’s a perfect example!

Zucchini is low in calories and high in fiber, which aids digestion and helps maintain a balanced weight. Pistachios are packed with plant protein, fiber, and healthy fats that nourish brain function and help keep you full longer. Olive oil contains anti-inflammatory compounds and heart-healthy monounsaturated fats that can help reduce bad cholesterol. Lemons are a great source of vitamin C and antioxidants. They help strengthen your immune system and improve iron absorption. Goat cheese is easier to digest than cow’s milk cheese and provides calcium, protein, and beneficial fatty acids.

Put them all together, and you’ve got a side that tastes absolutely amazing and does your body good. I’ll take this side over fries any day!

This recipe is nut-free, gluten-free, refined-sugar-free, egg-free, soy-free, grain-free, and vegetarian.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Zucchini
Lemons
Roasted pistachios, unsalted
Olive oil
Goat cheese
Granulated garlic
Dill
Parsley
Olive oil
Salt
Black pepper

THIS IS HOW YOU’LL MAKE IT:

Wash and slice the zucchini down the middle, then cut them into diagonal 2-inch pieces.

Measure out the oil from the recipe and add it to a small dish. Lightly brush a bit onto a grill pan and set it over medium-high heat. Arrange as many zucchini pieces as will fit in a single layer, cut side down. Cook for a few minutes. Don’t move them around, just let them sit so you get grill marks.

A lot of zucchini recipes call for salting first to draw out water, but because we’re using a grill pan on medium-high heat, that step isn’t necessary.

While the zucchini cooks, chop the fresh dill and parsley. Use a peeler to remove a few strips of peel from one side of the lemon, then zest the other side. Cut it in half and set aside.

Check your zucchini. Once they’ve got some color, flip each piece. I do not add more oil.

I prefer to buy roasted, unsalted pistachios, but if I can’t find them, I roast my own. If you’d rather toast them yourself, arrange the pistachios in a single layer and roast at 350°F for 7 to 8 minutes, tossing halfway through, until they’re fragrant.

Once the zucchini have cooked on both sides, transfer them to a large bowl. They’re done when softened but still have some bite. Unfortunately, zucchini don’t come in the same size, so some pieces will cook faster than others! I don’t like mine completely mushy, so I cook them longer on the cut side and shorter on the skin side. If you’re unsure, stick a fork in it; it should slide through easily. Cook to your preference!

Lightly oil the pan again. Add the rest of the zucchini.

In a small pan, on low heat, add the remaining oil and let it heat up for a few minutes. You don’t want it too hot, just warm enough. Add the lemon peels, half of the parsley, and half of the dill. MAKE SURE THE HERBS ARE DRY OR THE OIL WILL POP LIKE CRAZY! I make sure to wash and dry the herbs the day before. But they contain water so they will pop a bit. Carefully place a lid on, leaving it slightly tilted so steam can escape. Increase the heat slightly and cook for a few minutes, but don’t let anything burn. As it sizzles, the herbs and lemon will infuse the oil with flavor. Set aside.

As the oil cooks, flip the zucchini and add the lemon halves. They’ll caramelize in just a few minutes. Once both are done, transfer the zucchini to the bowl with the first batch. Add salt, granulated garlic, and a sprinkle of black pepper. Remove the lemon peels, then pour the sizzling oil on top along with the juice from one of the caramelized lemon halves. Toss to coat evenly. Taste and adjust seasoning if needed. I usually sprinkle on more salt to wake up the flavors. Transfer to a serving dish.

Add the remaining herbs, toasted pistachios, lemon zest, juice from the other lemon half, and goat cheese to a cutting board. Roughly chop with a knife until a crumble forms. I like each piece of zucchini to get some crumble, so I make a generous batch for this recipe. If you prefer less, you can halve the crumble ingredients, but it’s so good, you’ll probably want the full amount!

Top the zucchini with this divine mixture, sprinkle on a pinch of salt, another squeeze from the lemon, and dig in!

SERVING SUGGESTIONS:

This delicious zucchini side pairs beautifully with so many mains. Try it with grilled chicken thighs or breasts seasoned with garlic and herbs, or serve it alongside baked salmon.

For a plant-based option, chickpea or lentil patties make a hearty and satisfying match.

You can also round out the plate with a quinoa or couscous salad tossed with cherry tomatoes, cucumbers, and the same lemon vinaigrette for a balanced meal.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

If you have leftovers, they’ll keep for about 5–6 days in the fridge. When you reheat it, the goat cheese will melt a bit more, but that’s not a bad thing. It’ll still taste just as great! 

The nuts will soften once refrigerated, but you can bring back some crunch by toasting a few fresh pistachios and sprinkling them on top before serving again.

ADDITIONAL NOTES:

If you use salted pistachios, taste the crumble first before adding more salt.

To keep the herbs from popping in the hot oil, make sure they’re completely dry before you start cooking.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great VEGGIE ideas, check these out!

Lightened-Up Cauliflower Fried Rice with Shrimp
Wholesome Veggie Stuffed “Mexican” Egg Bake
Healthy Quick & Easy Indian Eggplant Bharta
Meatless Monday: Spinach Portobello Stuffed Mushroom Bake

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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