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.

How to Make It

Step 1

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

Step 2

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

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Ratings & Reviews

daneanp's Review

August 24, 2013
I actually grill the veggies and then toss them in the parsley mix just before serving. It is easy to change up the veggies a bit too - I add some onion slices and mushrooms. Peppers would be good too.