Vegetable Ribbons
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.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.