4 zucchini, tops trimmed, sliced lengthwise 1/4-inch thick
1 Vidalia onion, sliced into thin rings
1/2 cup Pistachio Pesto, recipe follows
2 to 3 ripe tomatoes, thinly sliced
Salt and freshly ground black pepper
1/2 cup dry breadcrumbs
1/2 cup unsalted pistachios, crushed in a mortar and pestle, for garnish
1/2 cup goat cheese
8 cups fresh basil leaves, washed and dried
1 cup plus 1 tablespoon olive oil
3/4 cup unsalted pistachios, toasted and crushed in a mortar and pestle
1/2 cup grated Parmesan
2 cloves garlic
Salt and freshly ground black pepper