Grilled Zucchini, Mozzarella, Oilve and Pistachio
Grilled Zucchini, Mozzarella, Olive, and Pistachio from Ellen's kitchen, with thanks to the WSJ Ingredients: 4 large zucchini, sliced lengthwise into 1/4" thick ribbons 1/4 cup olive oil, divided kosher salt and freshly ground black pepper 1 clove garlic, minced 2 tbs Sherry vinegar Juice from 1/2 lemon 1/2 lb fresh mozzarella, torn into small pieces 1/2 cup pitted Castelvetrano olives, halved 1/4 cup salted pistachios, coarsely chopped 1/2 cup roughly chopped basil or cilantro 1/2 cup roughtly chopped flat-leaf parsley leaves grated Parmesan to serve Heat grill or oven (at 400). Toss: zucchini with 2 tbs oil and season with salt and pepper. Grill/bake zucchini until tender with distinct grill marks, 2-3 minutes/side. Transfer to serving platter. Whisk: 2 tbs oil, garlic, vinegar, and lemon juice. Scatter: mozzarella, olives, pistachios, and herbs over zucchini. Drizzle dressing over top and finish with some Parmesan.
