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.