1 tablespoon olive oil
1 small onion, peeled and quartered
2 medium zucchini, quartered
1 medium red bell pepper, quartered
2 medium tomatoes, quartered
1 tablespoon chopped fresh parsley
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons lemon juice
2 tablespoons fresh lemon zest
1/4 cup fresh juice from a leek, divided
Heat olive and lemon juice in a saucepan, over medium heat. Bring to a boil and stir in zucchini. Reduce heat and cook, stirring often, for 5 minutes.
Stir parsley into vegetables and toss well. Reduce heat to medium, and stir in lemonade. Simmer twenty minutes, or until zucchini is soft. Remove vegetables from refrigerator. Transfer vegetables to a medium bowl and toss with lemon dressing. Toss with zucchini, tomatoes, parsley and paprika. Transfer tomato mixture to a small bowl and add lemon juice, 1/4 cup yielding about a teaspoon of juice for every tomato taking into account.
Pour zucchini mixture over vegetables and toss until coated. Sprinkle with parmesan. Cover tightly with aluminum foil and refrigerate for 20 minutes. Serve over spaghetti sauce or, if desired, spaghetti sauce on top of spaghetti sauce.
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