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.
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)
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.
Yield: 4 servings (serving size: about 3/4 cup)CALORIES 65 (39% from fat); FAT 2.8g (sat 0.4g,mono 1.9g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 0.0mg; CALCIUM 47mg; CARBOHYDRATE 9.6g; SODIUM 233mg; PROTEIN 3.1g; FIBER 2.9g
Cooking Light, SEPTEMBER 2007
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