Recipe - Greek Taverna-Style Zucchini With Lemon

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
One half Lemon; juiced
4 tablespoon Olive oil
Pepper; to taste
15 Olives of choice; green;
black or a combination

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 MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 07,
1998