Roasted Zucchini with Pistachios and Mint

Ingredients

• 6 medium zucchini
• trimmed and halved lengthwise
• 2 Tbs. olive oil
• 1/4 cup roasted pistachios
• 2 Tbs. minced mint leaves
• 1 clove garlic
• minced (1 tsp.)
• 1 tsp. finely grated lemon zest
• 2 Tbs. fresh lemon juice

Instructions

1. Preheat oven to 475F.
2. Toss zucchini with oil, and season with salt and pepper, if desired.
3. Place zucchini cut side down on 2 baking sheets, making sure they arent crowded.
4. Bake 13 to 15 minutes, or until tender and lightly browned on bottom.
5. Flip zucchini over onto serving platter.
6. Place pistachios, mint, garlic, and lemon zest in small bowl, and stir to combine.
7. Drizzle lemon juice over zucchini, and sprinkle pistachio mixture over top.