Lemony Zucchini Fregola Salad

Ingredients

• 3 large zucchini (2 1/2 pounds), cut in half lengthwise and sliced crosswise into 1/2-inch half-moons
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt
• Pepper
• 1 pound uncooked fregola
• 1 cup unsalted roasted shelled pistachios, coarsely chopped
• 3/4 cup packed torn basil leaves
• 1/2 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
• 1 teaspoon crushed red pepper

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