Roasted Summer Squash with Pistachios

Serves 4 | Prep Time 10 minutes | Cook Time 25 minutes

Ingredients

• 4 medium zucchini or yellow summer squash, trimmed and halved lengthwise

• 1 1/2 Tbsp Eden Extra Virgin Olive Oil

• 1/4 tsp Eden Sea Salt

• 1/4 tsp Eden Black Pepper

• 2 Tbsp Eden Pistachios, coarsely chopped

• 1 clove garlic, minced

• 1 Tbsp fresh mint or basil leaves, minced

• 2 Tbsp fresh lemon juice

• 1/2 tsp lemon zest

Directions

Preheat oven to 475°. Place zucchini in a bowl and toss with olive oil, salt and pepper. Place on a baking sheet with the sliced surface facing down. Bake for 15 to 20 minutes, or until tender and slightly brown on the cut surface. Turn the zucchini over. Mix the pistachios, garlic, mint, lemon juice and lemon zest together in a small bowl and whisk to combine. Evenly pour over each zucchini half and bake for another 5 minutes. Remove and place on a serving platter.

Nutritional Information

Per serving: 101 calories, 7g fat (59% calories from fat), 3g protein, 8g carbohydrate, 3g fiber, 0mg cholesterol, 132mg sodium