Lemony Zucchini-Fregola Salad

Preheat the oven to 450°. Position racks in the top and bottom thirds of the oven. In a large bowl, toss the zucchini with 1/4 cup of the olive oil and season with salt and pepper. Divide the zucchini between 2 rimmed baking sheets and spread in even layers. Roast until tender, about 30 minutes, rotating the baking sheets halfway through. Let cool.

Meanwhile, bring a large pot of salted water to a boil. Add the fregola and cook, stirring occasionally, until the fregola is al dente, about 10 minutes. Drain and transfer to a large bowl. Let cool.

Add the zucchini, the remaining 1/4 cup olive oil, pistachios, basil, lemon zest and juice, and crushed red pepper to the fregola. Season with salt and pepper and toss to coat. Serve.