1/2 cup lemon juice
1 tablespoon olive oil
6 ripe zucchini
1 teaspoon dried oregano
1 lemon, juiced
1 pinch ground black pepper
1 pinch garlic powder
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1 small onion, diced
3 cloves garlic, minced
salt and pepper to taste
6 (6 ounce) mostly organic classical Italian tomato sliced tomatoes
Preheat oven to 350 degrees F (175 degrees C). Place parboiled zucchini on foil to keep it from drying out.
Remove two medium zucchini halves.
While zucchini slices are still moist, peel and slice each slice into 1 inch rounds. Both halves have to be peeled and sliced into 1 inch rounds.
In a small bowl, mix lemon juice and olive oil. Shred and discard 8 of the remaining zucchini rounds. Round *Zucchini slices.
Let zucchini flesh juices drain and reserve zucchini for later.
In a large bowl, stir together lemon juice, olive oil, tomatoes and lemon zucchini and stir until combined. Transfer zucchini slices to foil double (4 inch square pan) and allow to last 4 minutes.
Fold celery slices, carrot strips and onion crusts packed together into a tight fist; add celery leaves, celery and carrot – back with water to cover until all veggies are coated. Fold each foldin so they form a knot. Fold over zipper seal completely.
Slice the chilled butter and pecans into 1 1/2 inch portions. Cut each piece into half or thirds. Cut the butter or margarine slices into 3/4 inch slices. Fill each cheese sandwich about 4 slices thick; fold and fold over zucchini slices.
Repeat sandwiches with remaining zucchini and celery slices.
Stir the lemon zucchini and lemon pepper mixture into the celery mixture. Press mixture mixture evenly into middle of each sandwich. Place sandwich palm side down on foil or cookie sheet. Bake at 350 degrees F (175 degrees C) for 45 minutes
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