That’s the magic of simple things: steam some zucchini, drizzle them with a garlic-lemon vinaigrette, and you’ve got a healthy and delicious dish.
Updated on 14 April 2025 by
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Steamed zucchini with lemon vinaigrette : instructions
- Cooking zucchini
- 1Cut the zucchini lengthwise into 4 or 6 pieces, depending on their size.
- 2Then cut them into slices 1 or 2 cm thick.
- 3Place a steamer basket in the bottom of a pot with 3 cups of water. Bring to a boil and add the zucchini. Cover and let them cook for 10 to 15 minutes.
- Making the vinaigrette
- 4Peel the garlic cloves and remove the germ.
- 5Finely chop the garlic cloves using a chef's knife.
- 6Place the minced garlic in a small bowl, add the oil and lemon juice, then season with salt and pepper. Mix well with a fork.
- 7Arrange the zucchini slices in a bowl or on a plate, drizzle with a little vinaigrette, and garnish with a few parsley leaves if you have them. Serve the remaining vinaigrette on the side.
Notes
For a complete meal, serve these steamed zucchini with a lemon vinaigrette and some quinoa, which you can toss with the vinaigrette. They also pair perfectly with a steamed fish fillet or cheese-stuffed grain patties for a vegetarian meal.
Served with steamed rice and a few fennel seeds added during cooking 😋
Thanks, Marie—it did look delicious 😋
10/10
Thanks, Nicole! I'm glad you liked this recipe!
Mmmmmm
Thank you 😊
Considering how simple it is, this dish is remarkable.
It’s a shame I discovered it a little too late, because I had a surplus of zucchini in August and didn’t know what to do with them.
Just one note: 15 minutes of cooking time is a bit too long (for my Pyrex steamer).
Thanks, Pierre. I'm glad you like this recipe! It really is a simple but delicious dish…
Oh, I'll adjust the recipe to allow a little more time for cooking. Yes, it's definitely better if they retain a bit of firmness—I completely agree!