Boiled zucchini with aromatic herbs
( Zucchine bollite con erbe aromatiche )

This recipe is very easy.
Trim the ends of courgettes (zucchini) and wash under running water. Steam them for about 15 minutes or until they become soft but not too much soft.
Let them cool; meanwhile prepare the dressing. Mix oil with salt and lemon juice or vinegar. The choice between vinegar or lemon juice depends on your preference. The relative quantities of olive oil and lemon juice or vinegar depend on your preference and demand. If you want to realise a low fat dish, you can use only 1 tablespoon (American measure: 2 tablespoons) olive oil.
Clean aromatic herbs, wash and pat dry with absorbent kitchen paper. You can choose among different mixture: basil, parsley and chives or only chives or thyme or mint. If you want, you can add a clove of garlic. In any case chop them finely.
Cut courgettes in half lengthways and remove all the seeds with a spoon. You have to do this operation with delicacy in order not to ruin courgettes. Put them on a serving platter and dress with aromatic herbs and oil mixed with salt and lemon juice or vinegar. The dish is ready.
You can serve it cold or lukewarm (if you don't let courgettes cool completely before preparing them). You can prepare them in advance.