Charred Zucchini Salad with Lemon, Basil and Pistachio Oil

jrorganicsfarm.com
starinfinitefood.com
serves 2-4
​Ingredients
Ingredients for the zucchini:

• 3 zucchini, halved/scored and sliced into 1/2 inch pieces
• Salt
• Olive oil

Ingredients for the oil:

• 3 tbsp olive oil
• 1/4 cup chopped pistachios
• 1/4 cup finely chopped basil
• Juice of one lemon
• Zest of one lemon
• 1 clove garlic, grated
• 1/2 tsp salt
• 1/2 tsp red pepper flakes

Ingredients for the salad:

• Large handful of salad greens
• 1/3 cup or more shaved Parmesan cheese

Preparation​​

1. Preheat the oven to 425. Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
   
2. Prep the zucchini. Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pat dry with paper towels. Do not rinse.
   
3. While the zucchini sits, make the oil. Add the olive oil, pistachios, basil, lemon zest, lemon juice, salt and red pepper flakes to a small bowl. Mix to combine.
   
4. Remove the pan from the oven, drizzle about 1/2 tbsp-1 tbsp olive oil then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway.
   
5. When the zucchini is done, allow it to cool for a few minutes then assemble the salad. Add the salad greens, zucchini, most of Parmesan and a few spoonfuls of the oil to a bowl. Toss gently to coat.
   
6. Serve topped with extra Parmesan and oil, if desired.
   

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