Steamed Zucchini with Herb Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
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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