From Simple, Lowfat & Vegetarian by Suzanne Havala, M.S., R.D.
recipes by Mary Clifford, R.D.
Available from the Vegetarian Resource Group, P.O. Box 1463, Baltimore,
Wash well the zucchini.
- 3 or 4 zucchini (green squash)
- 1 or 2 lemons
- black pepper
- chopped parsley
- 1 tsp extra virgin olive oil
- 1 clove garlic, chopped
Thinly slice them (slices should be 2 millimeters thick, but no
Prepare a marinade with the juice and pulp of 1 or two lemons (depends
on their dimensions), salt, black pepper, garlic, parsley and olive
Put a layer of zucchini slices in a bowl and pour a little of the
marinade at the top, do the same for all the layers of zucchini
Keep the bowl in a cool place and let it rest for 6 to 8 hours,
occasionaly puring some of the lemon marinate at the bottom on the
top layers of the zucchini.
Grill the zucchini for a couple of minutes (till they become
Keep the marinade and use it as a dressing for the grilled zucchini.
Serves: 4; Preparation time: 30 minutes + time to marinade the