Zucchini with Cilantro Sauce

(From Moosewood Restaurant Low Fat Favorites)


1 lbs. zucchini

2 T. chopped fresh cilantro

2 T. fresh lemon juice

1/8 tsp. salt

tsp. Tabasco sauce

1/8 tsp. ground black pepper


Cut off end of zucchini and cut lengthwise into halves.  Slice halves lengthwise into wedges 3 inches long.  Put in steamer basket and lower into a pot of water.  Cover and cook for 3 minutes (I cooked mine for 5-6 min. and it was still plenty crunchy).


Meanwhile, in a serving bowl, whisk together the rest of the ingredients and toss the zucchini in the sauce.  Serve hot or room temperature.