Ingredients:

If you cannot use a grill, you can use your oven
broiler or a very hot oven.
4 teaspoons freshly lemon zest 20ml
1 tablespoon (15ml) minced fresh rosemary plus four 4-inch (10cm) woody branches
2 tablespoons fresh lemon juice 30ml
1/3 cup olive oil 80ml
4 (1¼ inch (3cm) thick) loin veal chops, boned, leaving the tails attached
2½ pounds zucchini, scrubbed and cut diagonally 1.2kg

Methods:

In a large shallow dish stir together 3 teaspoons (15ml) of the zest, 2½teaspoons (12ml) of the minced rosemary, the lemon juice, the olive oil, and salt and pepper to taste until the marinade is combined well.

Wrap each tail flush against the loin portion of each veal chop and with a metal skewer pierce a hole through the tail and the loin portion.

Sprinkle the tail of each veal chop with ¼ 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 veal chop through the pierced holes with a rosemary branch.

Add the veal 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 veal chops on a rack set about 6 inches (15cm) – 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.