Steamed Cucumbers With Tomatoes
Published March 14, 1989
- Total Time
- 10 minutes
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Ingredients
3 large firm cucumbers
2 tablespoons butter
1 cup chopped skinless seedless tomatoes
Salt and freshly ground pepper to taste
4 tablespoons finely chopped parsley
Juice of 1 lemon
Nutritional analysis per serving (4 servings)
12 grams carbs; 15 milligrams cholesterol; 101 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 3 grams fiber; 688 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the ends of the cucumbers and remove the skin. Cut the cucumbers into 2-inch thick rounds. Quarter each round lengthwise and remove the seeds.
- Step 2
Put the cucumbers in the rack of a steamer over boiling water and steam 2 minutes.
- Step 3
Heat the butter in a saucepan and add the tomatoes, salt and pepper. Cook and stir for 1 minute. Add the cucumbers, parsley and lemon juice. Toss and cook for 1 minute. Serve immediately.
Private Notes