Rating: 4 stars
1 Ratings
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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.

Deborah Madison
Recipe by Cooking Light September 2007

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Recipe Summary

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

Ingredient Checklist

Directions

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

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

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Nutrition Facts

65 calories; calories from fat 39%; fat 2.8g; saturated fat 0.4g; mono fat 1.9g; poly fat 0.4g; protein 3.1g; carbohydrates 9.6g; fiber 2.9g; cholesterol 0mg; iron 1.2mg; sodium 233mg; calcium 47mg.
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