Pan-Fried Zucchini with Toasted Pistachios

  • serves 4
Christine Cushing
Christine Cushing

I love the tang of sumac. Sumac is a wonderful Lebanese spice taken from the dry berries of a wild bush. It has a delicate sour flavour. Most upscale markets carry it but if you can't find it, add a squeeze of fresh lemon juice to the zucchini. It's amazing that such a simple dish can be so delicious. Yield is 4 servings.

3 Ratings
Directions for: Pan-Fried Zucchini with Toasted Pistachios


2 Tbsp olive oil

2 Tbsp sliced pistachios

4 small zucchini, sliced on the diagonal, into 1/2 inch rounds

½ tsp ground sumac

2 Tbsp chopped mint

coarse salt, and freshly cracked black pepper


1. Heat 1 tbsp. olive oil in a sauté pan on medium heat.

2. Add pistachios, stir for a few seconds until lightly toasted and remove to a bowl.

3. Add the remaining oil to the pan and heat for a few seconds.

4. Add the zucchini and sprinkle with sumac.

5. Saute the zucchini until softened and slightly brown around the edges, about 10 minutes.

6. Add the mint.

7. Season to taste with salt and pepper.

8. Serve.

See more: Side, Vegetarian, Vegetables, Saute, Nuts, Vegan


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