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.
Cooking Light SEPTEMBER 2007
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.
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