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| Home -> [Vegetables, Zucchini] -> [Nov-dinner: zucchini ribbons Recipe] |
Nov-dinner: zucchini ribbons
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Vegetables, Zucchini |
Rating: |
0 |
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Ingredients:
| 2
| large | Zucchini (1-?lb total) | | 1
| tbsp | Olive oil | | 1
| | Onion, chopped | | 2
| tsp | White wine vinegar, or | | | -cider vinegar | | 2
| | Garlic cloves, minced | | 1/2
| tsp | Salt | | 1/4
| tsp | Coriander seeds, crushed | | 1/4
| tsp | Pepper |
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Procedures:
| 1 | Using vegetable peeler, cut zucchini lengthwise into thin strips; place in sieve. | | 2 | [zucchini can be prepared to this point, covered and set aside to drain for up to 8 hours.] blot up any liquid on strips. | | 3 | 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. | | 4 | Stir in zucchini just until heated through, about 2 minutes. | | 5 | Serve immediately. | | 6 | 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 |
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