Recipe - Nov-Dinner: Zucchini Ribbons

2 lg Zucchini (1One half pound total)
1 tablespoon Olive oil
1 Onion, chopped
2 teaspoon White wine vinegar, or
cider vinegar
2 Garlic cloves, minced
One half teaspoon Salt
One fourth teaspoon Coriander seeds, crushed
One fourth 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 mediumhigh heat; cook onion, vinegar,
garlic, salt, coriander seeds and pepper, stirring, for 35 minutes or
until softened. Stir in zucchini just until heated through, about 2
minutes. Serve immediately.

Dinner Menu: ~ Mushroom and Leek Pate ~ MakeAhead Seafood Salad ~ Maple
Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Tworice 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 "NoPanic 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