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

Canadian Living Test Kitchen Recipe by Kate Gammal

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