Nov-dinner: Zucchini Ribbons
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cornish | Vegetables | 6 | Servings |
INGREDIENTS
| 2 | Zucchini, 1-1/2 lb total | |
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 2 | t | White wine vinegar, or |
| cider vinegar | ||
| 2 | Garlic cloves, minced | |
| 1/2 | t | Salt |
| 1/4 | t | Coriander seeds, crushed |
| 1/4 | t | Pepper |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 203.5mg
Potassium: 318.6mg
Carbohydrates: 5.8g
Fiber: 1.5g
Sugar: 3.6g
Protein: 1.6g