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Lemon Zucchini (Italian recipe)

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, MD 21203

  • 3 or 4 zucchini (green squash)
  • 1 or 2 lemons
  • salt
  • black pepper
  • chopped parsley
  • 1 tsp extra virgin olive oil
  • 1 clove garlic, chopped
Wash well the zucchini.
Thinly slice them (slices should be 2 millimeters thick, but no more).
Prepare a marinade with the juice and pulp of 1 or two lemons (depends on their dimensions), salt, black pepper, garlic, parsley and olive oil.
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 slices.
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 tender).

Keep the marinade and use it as a dressing for the grilled zucchini.

Serves: 4; Preparation time: 30 minutes + time to marinade the zucchini