Crisp Zucchini Ribbons Recipe
Ingredients
| Zucchini | 3 Small | |
| Olive oil | 2 Tablespoon | |
| White wine vinegar | 1 Tablespoon | |
| 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves, crushed | ||
| Red pepper flakes | 1/2 Teaspoon, crushed | |
| Ground coriander | 1/4 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Green onion top and julienned carrot strips for garnish | ||
| Salt | To Taste | |
Directions
To make zucchini ribbons, cut tip and stem ends from zucchini.
Using vegetable peeler, begin at stem end and make continuous ribbons down length of each zucchini.
Place steamer basket in large saucepan; add 1 inch of water.
Place zucchini ribbons in steamer basket; cover.
Bring to a boil over high heat.
When pan begins to steam, check zucchini for doneness.
Transfer zucchini to warm serving dish with slotted spatula or tongs.
Combine oil, vinegar, basil, red pepper and coriander in small bowl, whisking until oil is thoroughly blended.
Pour dressing mixture over zucchini ribbons; toss gently to coat.
Season with salt and pepper.
Garnish, if desired.
Using vegetable peeler, begin at stem end and make continuous ribbons down length of each zucchini.
Place steamer basket in large saucepan; add 1 inch of water.
Place zucchini ribbons in steamer basket; cover.
Bring to a boil over high heat.
When pan begins to steam, check zucchini for doneness.
Transfer zucchini to warm serving dish with slotted spatula or tongs.
Combine oil, vinegar, basil, red pepper and coriander in small bowl, whisking until oil is thoroughly blended.
Pour dressing mixture over zucchini ribbons; toss gently to coat.
Season with salt and pepper.
Garnish, if desired.
Chef
