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.
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