Sautéed Green and Yellow Zucchini with Pistachios, Mint and Lime

Zucchini recipe
Photo Credit: Margot Foster

Updated Aug 19, 2018 @ 10:24 pm

You can use zucchini, summer squash, patty-pan squash or a combination in this side dish.

Sautéed Green and Yellow Zucchini with Pistachios, Mint and Lime

  • Serves: 4
  • PRINT Print This Recipe


  • 2 tablespoons coconut oil
  • 1 shallot, minced
  • Sea salt and freshly ground pepper
  • 2 medium-large zucchini (1 yellow, 1 green): trimmed, halved lengthwise, and thinly sliced diagonally
  • Juice from ½ lime
  • 1 tablespoon thinly sliced fresh mint leaves
  • 3 tablespoons shelled roasted pistachios, coarsely chopped


  1. Place the oil and shallot in a medium skillet over medium low heat and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes. Add the zucchini slices and cook, stirring, over medium-high heat, until zucchini is golden-brown is spots and crisp-tender, about 5 minutes.
  2. Stir in the lime juice and mint, and season to taste with salt and pepper. Transfer to a serving bowl and sprinkle pistachios on top.
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