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Boiled Zucchini

5 Cups Of Fresh Chopped Zucchini
3 Tablespoons Of Fresh Squeezed Lemon Juice
1/2 Teaspoon Of Melissa's Brand Dried Basil
1/4 Teaspoon Of Naga Jolokia Hot Sauce
1/4 Cup Of Black Truffle Oil
1 Teaspoon Of Kosher Salt

Serving Size 6
220 Calories Per Serving
5 Grams Of Fat

Preparation Instructions:
To begin this recipe you will first need to thoroughly wash and rinse your zucchini under cool running tap water. Next take out a sharp kitchen knife and chop up your veggies. Moving forward, next take out a small boiling pot, and then add in your fresh chopped zucchini and a pinch of kosher salt. Next cover the veggies with water, and then place the pot on the stove over medium high heat. Bring the contents to a boil, and then back off the heat and let the zucchini simmer. Depending on how large or small your chopped pieces are, you will probably want to cook the produce for four to ten minutes. Check the zucchini with a fork, and then remove the pot from the stove when the veggies are tender. Next drain out all of the water from the pot, and set the zucchini aside. You will now want to take out a mixing bowl, and add in the lemon juice, dried basil, Naga Jolokia hot sauce, truffle oil, and kosher salt. Using a metal whisk, rapidly stir these ingredients together until you have a smooth and even dressing like substance. You can serve your boiled zucchini warm, and then smother it with the spicy truffle oil mixture. That concludes this recipe, please be sure to check out our many other unique and delicious boiled vegetable recipes.
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