Nutrition per serving may change if servings are adjusted.
2 large carrots, peeled
3 small zucchini
2 teaspoons extra-virgin olive oil
2 teaspoons lemon juice, or to taste
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
With a swivel vegetable peeler, shave carrots lengthwise into wide ribbons. Repeat with zucchini, shaving long, wide strips from all sides until you reach the seedy core. Discard the core.
Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add the carrots; cover and steam for 2 minutes. Place the zucchini over the carrots; cover and steam until the vegetables are just tender, 2 to 3 minutes more. Transfer the vegetables to a large bowl. Toss with oil, lemon juice, salt and pepper. Serve immediately.
52 calories;3 g fat(0 g sat); 2 g fiber; 6 g carbohydrates; 1 g protein; 29 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 6,192 IU vitamin A; 19 mg vitamin C; 27 mg calcium; 0 mg iron; 177 mg sodium; 351 mg potassium
Vitamin A (124% daily value), Vitamin C (32% dv)