2 lbs. zucchini, scrubbed, trimmed, and cut into 3/4 inch pieces
1/2 c. olive oil
2 tbsp. sugar
1 tsp. coriander seeds
1/4 tsp. cinnamon
2 tbsp. pine nuts, toasted slightly
2 tbsp. white wine vinegar
3 tbsp. fresh lemon juice
1 tsp. black peppercorns
2 tbsp. raisins

In a large heavy skillet cook the zucchini in the oil over moderately low heat, stirring occasionally, for about 12 to 15 minutes or until it is just tender. Stir in the vinegar, the sugar, lemon juice, coriander seeds, peppercorns, cinnamon and salt to taste and simmer the mixture, stirring occasionally, for 5 minutes. Add the raisins and pine nuts and simmer the mixture, stirring occasionally, for 2 to 3 minutes or until the sauce is thickened slightly. Transfer the mixture to a bowl and chill it, covered for two hours. The zucchini may be made in advance and kept covered and chilled. Serve the zucchini chilled or at room temperature as an antipasto or as an accompaniment to meat, poultry or fish. Makes about 3 cups.