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.

Katherine Cobbs
Recipe by Cooking Light May 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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

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Chef's Notes

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.

Nutrition Facts

60 calories; fat 4.3g; saturated fat 1.7g; sodium 172mg.
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