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
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 2.7g 4% DV; saturated fat 0.4g; cholesterolmg; sodium 177mg 7% DV; potassium 351mg 10% DV; carbohydrates 6.5g 2% DV; fiber 1.8g 7% DV; sugar 4g; protein 1.4g 3% DV; exchange other carbs 1; vitamin a iu 6192IU; vitamin c 19mg; folate 29mcg; calcium 27mg; ironmg; magnesium 21mg; thiaminmg.