Steamed Zucchini and Olive Oil-Lemon

Really simple staple. A delicate summer side that features a traditional olive oil lemon dressing. Easy to prep with a little bit of patience and attention. Explore by adding other veggies like cauliflower, carrots. Pair with fresh fish!

Ingredients

1 or 2 medium sized zucchini, cut into 1.5 inch portions.

1 Lemon

1/4 to 1/2 cup olive oil

Salt

Water

Steps

1. In a stock pot or sauce pan with a lid, either use a steaming insert, and add water up until the insert or just add 1/2 inch of water, only covering 1/4 of the zucchini, with the zucchini placed on their sides.

2. Set the heat to medium-high, and cover.

3. The zucchini should cook through and be really soft in 20-25 mins. Periodically add more water to keep generating steam. Rotate if some sides are more firm than others.

4. Remove the zucchini from the pan, and pour out the juice into a mixing bowl or bowl where you can whisk. (the juice will be doubled as a dressing, so discard any excess).

5. After the juice has had a chance to cool, add equal parts olive oil to the existing water, then half a lemon to a full lemon squeezed. Add salt, then whisk or add to a blender shaker and blend. (optional add fresh parsley and minced garlic)

6. Serve the juice over the zucchini, top with parsley. Can be served warm or cool.