Steamed Zucchini with Herb Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 39%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.1g
  • Carbohydrate: 9.6g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 233mg
  • Calcium: 47mg

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

  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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