Steamed Zucchini

Steamed Zucchini

Tender-crisp zucchini steamed quickly and finished with a pat of butter and fresh herbs.

Total 11 min Makes 4 servings Calories 62/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This simple side dish keeps zucchini's fresh flavor and bright color intact through a brief steam over simmering water. A touch of butter, salt, and herbs rounds out the natural sweetness, making it a quick weeknight companion to grilled meats, fish, or pasta.

Ingredients

  • 4 medium zucchini, sliced into 1/2-inch rounds
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon zest

Method

  1. Trim the ends off the zucchini and slice into 1/2-inch rounds.

  2. Fill a 6-quart saucepan with about 1 inch of water and fit it with a steamer basket, keeping the water below the basket.

  3. Bring the water to a boil over high heat.

  4. Add the zucchini rounds to the steamer basket in an even layer, cover, and steam until tender-crisp.

  5. Transfer the zucchini to a serving bowl and toss with butter, salt, and pepper until the butter melts and coats the slices.

  6. Sprinkle with chopped parsley and lemon zest before serving.

Rate this recipe

★ 4.2 (1)

Steamed Zucchini

This simple side dish keeps zucchini's fresh flavor and bright color intact through a brief steam over simmering water. A touch of butter, salt, and herbs rounds out the natural sweetness, making it a quick weeknight companion to grilled meats, fish, or pasta.

11 min 4 servings 62 cal

Ingredients

  • 4 medium zucchini, sliced into 1/2-inch rounds
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon zest

Method

  1. 1

    Trim the ends off the zucchini and slice into 1/2-inch rounds.

  2. 2

    Fill a 6-quart saucepan with about 1 inch of water and fit it with a steamer basket, keeping the water below the basket.

  3. 3

    Bring the water to a boil over high heat.

  4. 4

    Add the zucchini rounds to the steamer basket in an even layer, cover, and steam until tender-crisp.

  5. 5

    Transfer the zucchini to a serving bowl and toss with butter, salt, and pepper until the butter melts and coats the slices.

  6. 6

    Sprinkle with chopped parsley and lemon zest before serving.