This is a quick and easy recipe that I use that's pretty healthy (especially if you use high quality olive oil)
1. Mix salt and pepper with flour
2. Dip sliced zucchini into the seasoned flour and shake off any excess
3. Heat olive oil in a large frying pan
4. Fry a few zucchini slices at a time in the hot oil until golden brown
5. Serve with skorthalia or tzatziki dipping sauces
Back in the 50s my Uncle Charlie, of eternal memory, would cook a whole lamb outside. The men would gather as early as possible after the Resurrection Service in the evening and subsequent late meal, to celebrate, and turn the lamb by hand over a charcoal fire. The task assigned to the sons and nephews was to see that the men were properly "hydrated". Mizethes were also plentiful
Later, Dad decided to cook his own lamb and the ritual began Saturday when the lamb was sewn up to the long skewer. We started with hand cranking but that proved a bit too much for just a few people because most people arrived late...Greeks you know.
So Dad, of eternal memory, mechanized the process and that made it a lot easier for my brothers (Spiro, of eternal memory, and Stevie), Dad and me. We had a grand time. The time spent together was absolutely priceless, memorable, and unfortunately, never to be repeated again.
When Dad got sick my wife and I took over and cooked the lamb at our house for many years. It was fun having friends and relatives to celebrate with us. Cooking the lamb became too difficult when Spiro died and Stevie moved to another state in anther region of the country. Change is inevitable.
So today, early on Easter morning, Lord willing, I will cook 2 lamb legs (American spring lamb, of course) on the grill. I season them that morning with salt, pepper and lemon juice. I just turn them every 10 minutes by hand and baste them...a method pioneered by Spiro. Some people like their lamb rare (what?!) which is why we have 2 (not I) leg.
Mezethes will include loukaniko on the grill, Greek olives, feta, dyed eggs and kouloria for
invited guests who arrive early.
My wife cooked pastichio, dyed the eggs red for cracking at the early morning Resurrection meal and Easter Day. The eggs symbolize the opening of the tomb. After the Resurrection Service we say Christos Anesti...Christ has risen. My oldest daughter cooked koulouria and koulourakia. My youngest daughter is making fasolia and more desserts.
Easter is a joyous time to first thank our Lord Jesus for his Resurrection and second, to celebrate with family and friends.
Also, Easter, for me, is a time to remember my family, through misty eyes, who have passed to be with our Lord.