Savor the Flavor

Skewered Lamb (Arni Souvla)

Ingredients: 1 Lemon finely grated zest and juice 2 tsps. curry Powder 1 clove

Garlic, crushed 3 tbsps. olive oil 1/2 cup white wine Salt and pepper to taste 1 lb. lean lamb, cut in cubes 1 lb. zucchini

Instructions: Combine in a small bowl for the marinade; lemon juice and zest, curry powder, garlic, olive oil, white wine, and salt and pepper to taste. Cut and cube the lamb and pat dry. Place cubes in marinade for several hours turning once or twice. Wash zucchini cut into ½ ” slices, DO NOT peel. Skewer lamb and zucchini alternately and let stand over a pan to catch dripping marinade. Brush zucchini with a little oil. Cook skewered meat and zucchini over hot barbeque or other grill turning and basting with marinade as they cook. Test for doneness in about 10 minutes. Serve with hot rice and a Greek salad for a great summertime meal. A favorite Greek treat everyone loves!

Paul N. Chryssikos, Greece

Tomato-Zucchini Casserole

Ingredients: 1 lb. of zucchini 1 large can tomatoes 1/2 cup chopped onions 1 tsp. salt 1/2 tsp. garlic salt 1 tsp. Italian seasoning or 1/2 tsp. each basil or oregano 1 cup of shredded Cheddar cheese 1/4 tsp. of pepper 1/2 cup of herb flavored breadcrumbs

Instructions: Grease and prepare baking dish. Cut zucchini into thick slices and places into casserole dish. Combine onion, salt, pepper, and seasonings. Sprinkle over zucchini. Cover with tomatoes. Cover and bake 20 minutes in 300 degree oven. Remove cover and bake 10 minutes longer or until tender. Combine cheese and breadcrumbs. Sprinkle over casserole. Bake until cheese is melted.

Louise Bailey

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