Recipe courtesy of Michele Urvater

Steamed Squash Salad

  • Level: Easy
  • Yield: 4 servings
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4 small slender zucchini, cut into 1/4-inch rounds and parboiled for 1 minute

1/3 cup extra virgin olive oil

Grated zest and juice of two large limes

1/4 teaspoon each ground cumin and cardamom

1/4 teaspoon pressed or minced garlic

Salt and freshly ground black pepper


  1. Parboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate. Combine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity. Spoon dressing over zucchini. When chicken is done, set it skin side up over zucchini.
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Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Steamed Squash Salad