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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1997


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; protein 1.4g 3% DV; carbohydrates 6.5g 2% DV; dietary fiber 1.8g 7% DV; sugars 3.7g; fat 2.7g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 6192.1IU 124% DV; vitamin c 19mg 32% DV; folate 28.6mcg 7% DV; calcium 26.9mg 3% DV; iron 0.4mg 3% DV; magnesium 20.6mg 7% DV; potassium 350.7mg 10% DV; sodium 177.3mg 7% DV; thiamin 0.1mg 6% DV.