Free Recipe Greek Taverna-Style Zucchini with Lemon
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Greek Taverna-Style Zucchini with Lemon Recipe
4 Zucchini; cut in half
-lengthwise then into large
-chunks
3 Garlic cloves; chopped
1 lg Pinch salt
1 lg Pinch oregano; or other
-herbs, such as thyme or
-herbes de Provence
1/2 Lemon; juiced
4 tb Olive oil
Pepper; to taste
15 Olives of choice; green;
-black or a combination
Greek Taverna-Style Zucchini with Lemon Preparation
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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