Q: Can I use another type of nut instead of pistachios?

A: Yup! Toasted almonds or chopped walnuts both work well and add their own unique crunch and flavor.

Q: How can I tell if I’ve cooked the zucchini just right?

A: Great question, and the answer is to check the texture. It should be tender with a bit of bite left in the center, not mushy. If a fork slides through easily, it’s ready.

Q: What can I use instead of goat cheese?

A: Try feta for a saltier kick or skip the cheese completely for a dairy-free version.

Zucchini with Sizzling Lemon-Herb Vinaigrette

Description

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!

Ingredients

Scale

3 Medium zucchini
1 Large lemon
1/2 Cup roasted pistachios, unsalted
2 Tablespoons olive oil
1/2 Cup goat cheese
1/4 Teaspoon granulated garlic
2 Tablespoons fresh dill, packed
2 Tablespoons fresh parsley, packed
1/4 Teaspoon salt, plus extra for topping
A pinch of black pepper

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Instructions

Wash and slice the zucchini down the middle, then cut them into diagonal 2-inch pieces.
Add the oil to a small dish. Lightly brush a bit onto a grill pan and set it over medium-high heat. Arrange the zucchini pieces in a single layer, cut side down. Cook for 3 to 4 minutes.
Chop the fresh dill and parsley. Use a peeler to remove 3 strips of peel from one side of the lemon, then zest the other side. Cut it in half and set everything aside.
Check the zucchini for grill marks and flip each piece. Cook the other side for 3 minutes. You’ll know they’re done when a fork slides through easily.
Once the zucchini have cooked on both sides, transfer them to a large bowl.
Lightly oil the pan again. Cook the rest of the zucchini on the first side.
In a small pan, on low heat, add the remaining oil and heat for 2 minutes. Add the lemon peels, half of the parsley, and half of the dill. The oil will pop a bit. Carefully place a lid on, leaving it slightly tilted so steam can escape. Turn up the heat slightly and cook for 3 to 5 minutes. The oil should be lightly sizzling.
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 the salt, granulated garlic, and a pinch 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. 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.
Top the zucchini with this divine mixture, a sprinkle of salt, another squeeze from the lemon, and dig in!