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Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. sliced pistachios
- 4 sm zucchini, sliced on the diagonal, into 1/2 inch rounds
- 1/2 tsp grnd sumac
- 2 Tbsp. minced mint
- Â Â coarse salt, and freshly cracked black pepper
Directions
- Heat 1 tbsp. extra virgin olive oil in a saute/fry pan on medium heat.
- Add in pistachios, stir for a few seconds till lightly toasted and remove to a bowl.
- Add in the remaining oil to the pan and heat for a few seconds.
- Add in the zucchini and sprinkle with sumac.
- Saute/fry the zucchini till softened and slightly brown around the edges, about 10 min.
- Add in the mint.
- Season to taste with salt and pepper.
- Serve.
- 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 cannot find it, add in a squeeze of fresh lemon juice to the zucchini. It's amazing which such a simple dish can be so delicious.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 89 | |
| Calories from Fat 69 | 78% |
| Total Fat 7.87g | 10% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 320mg | 9% |
| Total Carbs 4.42g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.1g | 1% |
| Protein 1.81g | 3% |
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