Email to Chris Williams      

Crispy Zucchini Ribbons

Source of Recipe

What's Cooking in the Benton Sisters' Kitchen, Vol. 1


List of Ingredients

4 small zucchini
1/2 cup unsweetened raw coconut
1/2 cup water
1/2 tsp. butter flavoring (vegan)
1/2 tsp. salt
1/2 tsp. lemon juice
1 tsp. fresh basil or 1/2 tsp. dried
1/8 tsp. coriander (ground)
1/2 tsp. cornstarch


Recipe

Bring to boil coconut and water to make a coconut broth. Strain coconut, saving the broth. Add remaining ingredients to broth. Thicken with cornstarch. Set aside.

Wash zucchini, cut off both ends, and do not peel. Using an apple peeler, slice long continuous strips, resembling ribbons, down length of each zucchini. Steam 3 minutes, until crisp tender. Pour above mixture, seasoned coconut broth, over zucchini ribbons and toss gently with fork to coat.