Greek taverna-style zucchini with lemon

4 Servings

Ingredients

QuantityIngredient
4Zucchini; cut in half lengthwise then into large chunks
3Garlic cloves; chopped
1largePinch salt
1largePinch oregano; or other herbs, such as thyme or herbes de Provence
½Lemon; juiced
4tablespoonsOlive oil
Pepper; to taste
15Olives of choice; green; black or a combination

Directions

INSTRUCTIONS: Cook the zucchini in rapidly boiling salted water until it is quite soft, 10 to 15 minutes. Drain.

Crush the garlic, preferably in a mortar and pestle, with the salt, then rub it onto the cut surfaces of the zucchini. Sprinkle with oregano, lemon and olive oil. Season with salt and pepper.

Eat at room temperature, garnished with olives. Serves 4.

PER SERVING: 160 calories, 2 g protein, 5 g carbohydrate, 16 g fat (2 g saturated), 0 mg cholesterol, 354 mg sodium, 1 g fiber.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN

Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998