Zucchini Salad With Sizzled Pistachios
Published July 8, 2025
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 lemons
2 tablespoons olive oil
½ cup shelled raw pistachios or chopped raw almonds
1 ½ pounds zucchini (about 3 medium)
Salt and black pepper
Crushed red pepper
Flaky salt, for serving, optional
Crumbled feta cheese, for serving, optional
Preparation
- Step 1
Cut the ends off the lemons so they sit flat, then cut off the peel, following the curve of the fruit. Cut each lemon lengthwise into quarters. Cut each quarter crosswise into small wedges, discard the seeds and set aside.
- Step 2
In a small saucepan, heat the olive oil and pistachios over low heat. Once the oil starts bubbling, stir and let sizzle for 30 seconds; turn off the heat. Stir the lemon pieces into the hot pistachio oil and set aside.
- Step 3
Cut off the ends of the zucchini, then cut each zucchini lengthwise into quarters, and then crosswise into small wedges, ¼ to ½ inch thick. Add to a medium bowl, season with salt, toss and set aside.
- Step 4
Season the pistachio-lemon oil with salt, black pepper and crushed red pepper, then pour it over the zucchini. Toss very well to combine, then serve in the bowl (or transfer to a platter) and, if using, sprinkle with flaky salt or feta (or both). The salad can be made and refrigerated up to two days in advance.
Private Notes
Comments
What a unique, unusual but oh so good, approach to a summertime salad! Those segments of lemon are wonderful surprise bursts of joy in your mouth. Really pops! Definitely will make this again and again. My tweaks based on available components, my taste: - Lemons: simply segmented them once peeled then cut into bite sized pieces. - Switched Step 2 with Step 3, browning the zucchini for some crunch and color 1st. Added garlic and flaked red pepper in last minute or so. Removed that, then did pistachios and later the lemon (added a lil more EVOO as needed). - Took some previously cooked cannelini beans, heated til warmer than cold fridge (to absorb dressing better) and added to bowl with zucchini. - Step 4 added some crumbled garlic-herb Boursin (no feta) as well as fresh mozzarella. Good enough as is but also added fresh basil and rosemary cuz it was there. Yum factor x 100! Result: awesome, protein-full, joy-full Summer salad! Those lemon pieces really add something; little bursts of flavor and sufficient sour to balance the oil. I'll do this method again with other salads. So good! With the beans and add'l cheeses there's enough protein to make it a full vegetarian meal with no one missing meat. Definitely added a new beat to the music of summer!
This was a big hit. Delicious, and even better the next day. I don’t normally like raw zucchini, and I was nervous about lack of flavor. The salad is best when it is made ahead and sits in its juices to gain flavor. However, it releases a LOT of liquid. I dumped the water out, and some of the spice went with it. Notes for next time: Definitely add feta. Add basil. Drizzle lemon olive oil before serving. Add extra chopped roasted pistachios. Definitely make ahead, but add spice before serving.
How important is it for the pistachios to be raw?
Loved the dressing, bright and lemony and complemented the pistachios well. My zucchini wasn’t crisp enough for me. Next time will definitely salt in advance and drain the zucchini and reserve some of the lemon wedges to add after it’s dressed (my lemon fully blended into the dressing). Added fresh mint.
I prepared according to @RudisHuman tweaks (except that I added chickpeas not white beans) because I wanted it to be a full vegetarian meal. It’s delicious - my only regret is the Boursin which has a lot of personality. Will try feta next time.
Absolutely delicious and so easy! Will be making over and over this summer. Alongside the cheese and tomato sandwiches