Remove the ends of the zucchini and cut them lengthwise into halves. Slice each half lengthwise into 4 to 6 wedges. Cut the wedges crosswise into 3-inch-long pieces.
In a large, covered pot on high heat, bring a couple of inches of water to a boil. Fill a steamer basket or colander with the zucchini and lower it into the pot. Cover the pot and steam the zucchini for about 3 minutes, until crisp-tender.
Meanwhile, in a serving bowl, whisk together the lemon juice, Tabasco, cilantro, salt, and pepper. Toss the steamed zucchini in the sauce. Serve hot or at room temperature.