Graceful ribbons of carrot and zucchini make a dramatic side dish that's surprisingly easy to make; just use a vegetable peeler to carve long paper-thin strips and steam until tender-crisp. Source: EatingWell Magazine, May/June 1997

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

52 calories; 2.7 g total fat; 0.4 g saturated fat; 177 mg sodium. 351 mg potassium; 6.5 g carbohydrates; 1.8 g fiber; 4 g sugar; 1.4 g protein; 6192 IU vitamin a iu; 19 mg vitamin c; 29 mcg folate; 27 mg calcium; 21 mg magnesium;