Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

You can also toss the ribbons with wide flat pasta, such as pappardelle, for a delicious entrée. While we recommend basil and oregano, use whatever fresh herbs you have on hand. Serve with a crisp sauvignon blanc and crusty bread.

Joanne Weir
Recipe by Cooking Light July 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.

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  • Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.

Nutrition Facts

50 calories; calories from fat 52%; fat 2.9g; saturated fat 0.9g; mono fat 1.6g; poly fat 0.3g; protein 2.8g; carbohydrates 4.4g; fiber 1.3g; cholesterol 3mg; iron 0.5mg; sodium 207mg; calcium 62mg.
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