Steamed Zucchini with Herb Sauce

Neither D nor I liked it. It was too watery even though he steamed it. The sauce wasn't very flavorful. Bleh!

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