Tender zucchini poached with zesty lemon and olive oil.
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Nutrition per Serving
Ingredients
Estimated total cost: €2.40 · €0.60/serving
- 2 pounds (5 or 6) petite and delicate zucchiniEst. price €1.80–€3.50
- 1 teaspoon of artisanal fleur de sel or kosher salt, with additional for seasoningEst. price €0.15–€0.40
- 3 tablespoons of top-tier extra-virgin olive oilEst. price €0.30–€0.75
- 1 teaspoon of finely grated lemon peelEst. price €0.10–€0.25
- 1 teaspoon of freshly squeezed lemon juice, adjust to tasteEst. price €0.05–€0.15
Steps
- 1Start by giving the zucchini a good rinse, ensuring not to trim them. In a large saucepan or stockpot, bring water to a rolling boil. Carefully add the zucchini into the pot, making sure not to overcrowd them or cook at too high of a heat to prevent them from breaking apart.
- 2After simmering for approximately 20 minutes with the pot partially covered, it is time to test the zucchini for doneness. Gently lift one piece from the water using a large slotted spoon or spatula. The ideal zucchini will be tender enough to bend slightly on the utensil without falling apart. Transfer each zucchini individually to a colander or wire rack, arranging them in a single layer. Evenly sprinkle around 1/2 teaspoon of salt over the zucchinis, ensuring an even distribution by rolling them gently. Allow the zucchinis to cool for a few minutes before serving.
Cultural note
The combination of lemon, olive oil, and zucchini is a classic Mediterranean flavor profile. This dish is reminiscent of Mediterranean cuisine, known for its emphasis on fresh, simple ingredients and bold flavors.
Seasonal note
Zucchini is in season during the summer months, making it best to enjoy this dish during that time for the freshest and most flavorful zucchinis.
Health note
This dish is low in calories and high in fiber, making it a great option for weight management and digestive health. The zucchinis provide vitamins C and fiber, while the olive oil offers heart-healthy monounsaturated fats.
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