At a dinner party, even the vegetable dishes should be tasty and special. This one from Kate Gammal adds eye-catching colour, shape and texture to the plate.
- Portion size 6 servings
- 2 zucchinis (1-1/2 lb/750 g total)
- 1 tablespoon olive oil
- 1 onion chopped
- 2 teaspoons white wine vinegar
- 2 teaspoons cider vinegar
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon crushed coriander seeds
- 1/4 teaspoon pepper
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 to 5 minutes or until softened. Stir in zucchini just until heated through, about 2 minutes. Serve immediately.
Nutritional facts Per serving, about:
- Protein 1 g
- Calories 50.0
- Total carbohydrate 6 g