Tested till perfect Zucchini Ribbons

Zucchini Ribbons

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.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 6


  • 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
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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.


Nutritional Information Per serving, about:

cal 50 pro 1g fat 2g carb 6g
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