| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Cornish |
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lg |
Zucchini (1-1/2 lb total) |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion, chopped |
| 2 |
ts |
White wine vinegar, or cider vinegar |
| 2 |
|
Garlic cloves, minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Coriander seeds, crushed |
| 1/4 |
ts |
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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