Zucchini with Lemon-Caper Butter

Name: Zucchini with Lemon-Caper Butter
Ingredients: 1 teaspoon chopped basil or marjoram; 1 teaspoon chopped basil or marjoram; salt; freshly ground pepper; grated zest of 1 lemon; 1 teaspoon lemon juice; 1 shallot, finely diced; 1 teaspoon finely chopped parsley; 1 pound zucchini; 2 teaspoons capers; 2 to 3 tablespoons butter

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

The mixture of butter with lemon, herbs, and capers gives a sparkle to zucchini. It would also be delicious on charcoal-grilled zucchini. Medium-sized squash can be sliced into coins or lengthwise into 3-inch pieces, but smaller squash can simply be halved.

Ingredients

1 pound zucchini
2 teaspoons capers
2 to 3 tablespoons</

Side dish
Vegetarian
Gluten-free

Method

Slice the zucchini into even-sized pieces of any desired shape. Rinse the capers, squeeze out the excess liquid, and roughly chop them. Work them into the butter with the rest of the ingredients. Season to taste with salt and pepper and set aside. Steam the zucchini until tender, 5 minutes or so; then toss it with the butter and serve.