Zucchini Salad With Sizzled Pistachios

By Christian Reynoso

Published July 9, 2025

Zucchini Salad With Sizzled Pistachios
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
4(62)
Comments
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In this clever salad, fresh raw zucchini is bathed in a nutty oil accented with big bursts of jewel-like lemon; each bite is equal parts rich and bright. Warming the oil with the pistachios until they sizzle infuses it with their flavor. Whole lemons, peeled down to the flesh and then sliced, are then stirred into the pistachio oil. A little black pepper, spicy red pepper flakes and feta cheese (which is optional) turn this into a salad equally ready to grace a summer spread or pack ahead for lunch. It can also be a great side for hot-mustard grilled chicken, roasted salmon, sheet-pan feta or even just a bowl of hummus and some thick-cut toast.

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Ingredients

Yield:4 servings
  • 2lemons 
  • 2tablespoons olive oil 
  • ½cup shelled raw pistachios or chopped raw almonds
  • 1½ pounds zucchini (about 3 medium)
  • Salt and black pepper 
  • Crushed red pepper 
  • Flaky salt, for serving, optional
  • Crumbled feta cheese, for serving, optional
Ingredient Substitution Guide

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
62 user ratings
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Comments

RudisHuman

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!

Sarah

How important is it for the pistachios to be raw?

Sarah

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.

Harriet

I was nervous about not segmenting the lemon and was right to be. Membrane was tough and bitter. Next time I would do supremes then chop. Added basil and would add more. Needs the feta as well. Texturally interesting but flavor was dominated with the lemon as written.

Patricia

Made using only 1 lemon and chilled for 2 hrs for large group... left feta to side as well as additional toasted pistachios due to allergies, but dish benefits from both. It was wonderful paired with grilled protein on a hot day. Id suggest reserving a bit of the oil to drizzle right before serving & to move zucchini to serving bowl right before serving since the zucchini releases so much liquid while sitting.

Nice easy salad!

I wasn’t sure how long to toast the pistachios for. But other than that - this came out nice. Good crunch, nice acidity. I added some basil and chopped mozzarella cheese. Would totally make that again

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