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Title: Zucchini in Tomato Sauce
Categories: Snack
Yield: 1 Servings
| 500 | g | Zucchini |
| 4 | Spring onions | |
| 4 | Tomatoes | |
| 1 | Clove garlic | |
| 1/4 | ts | Coriander seeds |
| 2 | tb | Oil |
| 1 | sm | Bay leaf |
| 1 | pn | Paprika |
| Salt to taste | ||
| 1/2 | c | Cold water |
| 1 | tb | Lemon juice |
Top and tail the zucchini and cut into 2 cm slices. Roughly chop the spring onions. Peel and chop the tomatoes. Peel and crush the garlic. lightly crush the coriander seeds.
Heat the oil in a deep frying pan or saucepan. Add zucchini, onions and garlic, and cook for a couple of minutes.Add tomatoes, coriander, bay leaf, paprika, salt to taste, and water. Bring to boil and simmer gently for about 20 minutes until the vegetables are tender but not overcooked. Blend in the lemon juice, and serve either hot or cold.
TO FREEZE: After 15 minutes simmering, remove from the heat and allow to cool, pack into suitable containers, cover, label and freeze. To use, transfer the contents of the container to a saucepan and heat through very slowly, or leave to thaw overnight in the refrigerator before heating.
Margaret Kirkwood, Adelaide "Sunday Mail" 19 Jan 1997
From: Greg Mayman Date: 10-05-97 (05:37) The Once And Future Legend (1) Cooking
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