Steamed zucchini with lemon vinaigrette

Serves : 4 people

Preparation : 15 minutes

Cooking : 15 minutes

Ingredients

For zucchini
17.6 oz of zucchini Choose organic products to protect your skin—they're rich in antioxidants

For the dressing
2 pod of garlic
7 tbsp of olive oil
1/2 lemon
salt, pepper

Instructions

Cooking zucchini

Cut the zucchini lengthwise into 4 or 6 pieces, depending on their size.
Then cut them into slices 1 or 2 cm thick.
Place 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

Peel the garlic cloves and remove the germ.
Finely chop the garlic cloves using a chef's knife.
Place the minced garlic in a small bowl, add the oil and lemon juice, then season with salt and pepper. Mix well with a fork.
Arrange 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.