1 teaspoon olive or vegetable oil (or use cooking spray)
Optional: ¼ teaspoon pepper, dash of salt
Directions:
1. Wash zucchini and peel carrot; cut off ends. Using a vegetable peeler, shave the zucchini and carrot into ribbons by moving the peeler back and forth.
2. Heat the oil in a large skillet over medium heat. (Or lightly coat pan with cooking spray.)
3. Add the vegetable ribbons, stir; cover with a tight-fitting lid and cook for 2 to 3 minutes, or until vegetables are tender but not overcooked.
4. Remove from heat, add pepper and salt, if desired, and serve immediately.
Variation: To make vegetable coins instead of ribbons, cut zucchini and carrot into thin slices. Add ¼ cup water to the pan; cover and cook 5 to 8 minutes.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
Low in:
Added sugar
Total fat
Trans fat
Sodium
High in:
At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber