Ingredients
4 teaspoons freshly grated lemon zest
1 tablespoon minced fresh rosemary plus four 4-inch woody branches
2 tablespoons fresh lemon juice
1/3 cup olive oil
4 1-1/4-inch-thick loin veal chops, boned, leaving the tails attached
2-1/2 pounds zucchini, scrubbed and cut diagonally crosswise into 1/3-inch-thick slices

Instructions
In a large shallow dish stir together 3 teaspoons of the zest, 2-1/2 teaspoons of the minced rosemary, the lemon juice, the oil, and salt and pepper to taste until the marinade is combined well. Wrap each tail flush against the loin portion of each chop and with a metal skewer pierce a hole through the tail and the loin portion. Sprinkle the tail of each chop with 1/4 teaspoon of the remaining zest, 1/8 teaspoon of the remaining minced rosemary, and salt and pepper to taste, wrap each tail flush against the loin portion, and skewer each chop through the pierced holes with a rosemary branch . Add the chops to the marinade and let them marinate, covered and chilled, turning them once and adding the zucchini to the marinade for the last hour, for at least 3 hours or overnight. Grill the chops on a rack set about 6 inches over glowing coals for 7 minutes on each side for medium-rare meat. Grill the zucchini for 3 minutes on each side, or until it is just tender.

Yield: 4 servings