Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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