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Steamed Zucchini with Herb Sauce

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

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)

Nutrition 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

How to Make It

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

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

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