6 small zucchinis
1/2 cup (120 ml) bottled Italian dressing (not creamy-style)
2 tablespoons olive oil
4 garlic cloves, minced
1 large onion, chopped
1 1/4 cups drained canned tomatoes, chopped
2/3 cup drained pitted black olives, chopped
2 tablespoons finely chopped fresh parsley, divided
1/4 teaspoon dried thyme
1 tablespoon lemon juice
Salt and pepper to taste
Split your zukes lengthwise and cut off the stems. Put them in a big zipper-lock bag and pour the dressing over them. Press the air out of the bag, seal it, and turn it over a few times to coat the zucchinis. Now stash them in the fridge until dinner.
When suppertime rolls around, pull out the bag, pour off the dressing into a bowl or pan, and throw the zucchinis onto the grill. Baste them with the dressing and grill them until they are getting w]soft, with brown stripes; then serve.
If you consumed all the salad dressing, each serving would have 8 grams of carbohydrate and 2 grams of fiber, but you’ll discard most of the dressing. Figure closer to 4 grams carbohydrate per serving, with the same 2 grams of fiber, for a usable carb count of around 2 grams per serving; 2 grams protein.