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Cost/Serving: $0.27
Yield: [4 servings] / Serving Size = 3/4 cup
Ingredients:
1 medium zucchini (about 1½ cups after cutting)
1 large carrot (about 1½ cups after cutting)
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
    • Whole grains (if the recipe contains grains)

Recipes must also:

  • Use low cost, readily available ingredients
  • Be able to be prepared relatively quickly

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