Steamed Zucchini with Herb Sauce

recipe
If you can find an heirloom zucchini called Costata Romanesca, you're in for a treat. It's a delicious, dense zucchini distinguished from the usual garden variety by raised ribs that run the length of its body. When cut crosswise, it makes a pretty scalloped slice. Otherwise, use standard zucchini. A bright parsley-caper sauce adds a fresh, slightly salty note to this simple steamed vegetable.

Yield:

4 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 65
Caloriesfromfat 39 %
Fat 2.8 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 3.1 g
Carbohydrate 9.6 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 233 mg
Calcium 47 mg

Ingredients

1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped shallots
1 tablespoon chopped fresh basil
1 tablespoon chopped capers
2 teaspoons grated lemon rind
1 teaspoon chopped fresh oregano
2 teaspoons extravirgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
6 cups (1/4-inch-thick) slices zucchini (about 2 pounds)

Preparation

Combine first 9 ingredients in a large bowl; set aside.

Steam zucchini, covered, 4 minutes or until crisp-tender. Add to parsley mixture in bowl; toss gently to coat.

Deborah Madison,

Local Flavors,

Cooking Light

September 2007
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