Sautéed Green and Yellow Zucchini with Pistachios, Mint and Lime

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

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.

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.