Lebanese Zucchini and Tomatoes

2 lbs. Zucchini
2 cloves Garlic, crushed
¼ tsp. Coriander
2 Tbsp. Olive oil
3 medium Tomatoes, chopped
To taste Salt
To taste Black pepper
2 Tbsp. Parsley, chopped
Wash and dry zucchini. Slice zucchini into moderately thick rounds.
Heat oil in heavy skillet.
Sauté garlic and coriander in oil.
Add zucchini slices. Cook gently for about 10 minutes, stirring often.
Add tomatoes, salt, pepper and parsley.
Simmer until cooked about 20 minutes.
Serve hot.

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