Nov-Dinner- Zucchini Ribbons
Ingredients
- 1/2 ts Salt
- 1/4 ts Coriander seeds, crushed
- 1 Onion chopped
- 2 lg Zucchini (1-1/2 lb total)
- 1/4 ts Pepper
- 2 Garlic minced
- 1 tb olive oil
- 2 ts White wine vinegar, or
Instructions
- Using vegetable peeler, cut zucchini lengthwise into thin strips; place in sieve. [Zucchini can be prepared to this point, covered and set aside to drain for up to 8 hours.] Blot up any liquid on strips. In large skillet, heat oil over medium-high heat; cook onion, vinegar, garlic, salt, coriander seeds and pepper, stirring, for 3-5 minutes or until softened. Stir in zucchini just until heated through, about 2 minutes. Serve immediately. Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote 6 servings for $3.32 CDN[Nov 95] Per Serving: about 50 calories, 1 g protein, 2 g fat, 6 g carbohydrate Source: Canadian Living magazine Nov 95 “No-Panic Party” Recipes by Canadian Living Test Kitchen Recipe by Kate Gammal [-=PAM=-] PA_Meadows@msn.com
