Zucchini with lemon (Low-choleterol)

 

             Serve hot or at room temperature as a side dish with practically anything, or as a part of a buffet table or appetizer plate. Save this recipe for summer barbecuing.

Makes 4 servings

• 1¼ pounds zucchini, trimmed and cut lengthwise into ¼-inch-thick slices
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 teaspoon finely chopped fresh rosemary or ½ teaspoon dried
• ½ teaspoon cracked black pepper
• ¼ teaspoon salt
• Lemon wedges, for garnish

1. Preheat broiler.
2. Arrange zucchini slices in single layer in jelly-roll pan, overlapping slices to fit if necessary.
3. Combine olive oil, garlic, rosemary and cracked black pepper in measuring cup ; brush zucchini slices with olive oil mixture.
4. Broil 6 inches from heat for 5 to 6 minutes until tender ; sprinkle zucchini with salt.
5. Arrange zucchini slices on serving platter ; serve with lemon wedges.

BON APPÉTIT