Zucchini Ribbons with Lemon and Pecorino

Photo: Randy Mayor; Styling: Lindsey Lower  

Made from 100 percent sheep's milk, Italian pecorino cheese combined with fresh lemon juice lends old world flavor to this fuss-free side dish of Zucchini Ribbons with Lemon and Pecorino.

Yield: Serves 4 (serving size: about 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 60
  • Fat: 4.3g
  • Saturated fat: 1.7g
  • Sodium: 172mg

Ingredients

  • 2 zucchini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 3 tablespoons shaved pecorino Romano cheese

Preparation

  1. Slice zucchini into thin ribbons using a vegetable peeler; toss with lemon juice, olive oil, pepper, and salt. Top with shaved pecorino Romano cheese.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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