Steamed Zucchini – crisp, light, refreshing and the ultimate summer dish!
Zucchini are one of my favorite things to cook during June, July and August. They are crisp, light, refreshing and the ultimate summer dish. Chop them, blend them, zoodle them, fry them, stuff them, roast them, it doesn’t matter what you do to this veggie, they will not disappoint. Zucchini are especially wonderful for sunny times and make for a great low-carb alternative to pasta. Slice them into thin, spaghetti-like strips or purchase a spiralizer and drench your zoodles in a basil pesto sauce and dig in. Alternatively, you could just simply steam them, and that’s exactly what we’re going to be doing right here.
Is Steamed Zucchini Healthy?
Steaming is a great cooking method for vegetables because it preserves their natural flavor, nutrients, and vibrant color, all while resulting in a tender, juicy bite! They also make for a great side dish that is easy and fast to prepare. Cooked zucchini is high in vitamin A and rich in manganese, lutein, zeaxanthin, and vitamin C. You can make steamed zucchini as healthy as you like, it really depends on the seasonings. Opt to use simple ingredients like olive oil, garlic and a pinch of sea salt, and you have a very low-calorie, nutrient-rich dish!
Zucchini type – does it matter?
Not at all. There are a variety of zucchinis you can choose from for this recipe. Black beauty, classic green, striped, costata romanesco, gadzukes, and green bush zucchini will all do! You can even choose more than one variation, dice and mix them together. Just choose from whatever zucchini is in season. The beauty is in the unique shape, size and color these squashes come in. Some are long, some short and round, bright green, yellow, shades of lime and many with stripes. They come in all different forms and make for the most beautiful sides.
INGREDIENTS
- 4 medium zucchini
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
INSTRUCTIONS
Prep
Trim and cut zucchini.
Steam
Steam zucchini until tender.
Toss
Mix with garlic, olive oil, salt, and pepper.
Devour!
FAQs & Tips
For leftovers, store steamed zucchini in an airtight container and refrigerate for 3 to 4 days. You must allow your zucchini to cool completely before sealing the container. This will prevent condensation, which can make the zucchini soggy.
Feel free to add extra toppings of your choice! Maybe some toasted pine nuts, thinly sliced almonds, or a drizzle of Dijon mustard for added flavor and texture.
Avoid overcooking by setting a timer and steaming for exactly 5 minutes. At the 5-minute mark check, and if the zucchini needs more time allow for 2 more minutes. You want to maintain a vibrant color and crispy texture.
Serving Suggestions
Steamed zucchini makes for a great side. Pair it with a rich protein such as Pan-Seared Chicken Breast or Easy Sautéed Shrimp. It is a very versatile side dish fit for all kinds of meals. I personally love to mix it in with a light Angel Hair Pasta or use it as a bed for a fresh white fish like this Delicious Grilled Tilapia.
Steamed Zucchini
Ingredients
- 4 medium zucchini
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini to the steamer insert; cover and steam until tender, about 5-7 minutes.
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Transfer zucchini to a large bowl. Add minced garlic and drizzle with olive oil. Toss until zucchini is evenly coated. Season with salt and pepper to taste.
Nutrition
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