Ingredients
| Quantity | Ingredients |
|---|---|
| 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 | salt |
| 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 |
Directions
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
Source: find.myrecipes.com