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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.