|1 1 /4 lb||zucchini, cut into 1-inch-thick slices|
|1 tbsp||fresh lemon juice|
|1 tbsp||extra-virgin olive oil|
|1/2 tsp||caraway seeds|
|1/2 tsp||ground coriander|
|1/2 tsp||ground chile pepper|
|1||garlic clove, crushed|
|1/4 cup||crumbled feta cheese|
Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain.
Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with whole wheat pita bread.
Makes 8 servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese).
Nutrition information per serving: CALORIES 39(65% from fat); FAT 2.8g (sat 1g,mono 1.5g,poly 0.2g); IRON 0.4mg; CHOLESTEROL 4mg; CALCIUM 37mg; CARBOHYDRATE 2.7g; SODIUM 201mg; PROTEIN 1.6g; FIBER 1g