Zucchini Ribbons
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 50 |
| pro | 1 g |
| fat | 2 g |
| carb | 6 g |
- Portion size: 6
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.
Ingredients
- 2 2large zucchinizucchinis, (1-1/2 lb/750 g total)
- 1 tbsp 1tbspolive oil
- 1 1oniononions, chopped
- 2 tsp 2tspwhite wine vinegar or cider vinegar
- 2 2cloves garlic, minced
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tspcrushed coriander seeds
- 1/4 tsp 1/4tsppepper
Preparation
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.
Additional information :
Tip: If you don't have a mortar and pestle, crush coriander seeds with a heavy-bottomed pot.
Source : © CanadianLiving.com
