| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
Mc-recipe, Mediterrane, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Zucchini, cut in half |
|
|
lengthwise then into |
|
|
large |
|
|
chunks |
| 3 |
|
Garlic cloves, chopped |
| 1 |
|
Pinch salt |
| 1 |
|
Pinch oregano, or other |
|
|
herbs such as thyme or |
|
|
herbes de Provence |
| 1/2 |
|
Lemon, juiced |
| 4 |
T |
Olive oil |
|
|
Pepper, to taste |
| 15 |
|
Olives of choice, green |
|
|
black or a combination |
INSTRUCTIONS
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@wizard.ucr.edu> on May 07, 1998
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