Crisp Zucchini Ribbons
|White wine vinegar||1 Tablespoon|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Chopped fresh basil leaves/1/2 teaspoon dried basil leaves, crushed||2 Teaspoon|
|Green onion top||2 (For Garnish)|
|Julienned carrot||1 Tablespoon (Strips, For Garnish)|
|Freshly ground black pepper||To Taste|
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.