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


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; carbohydrates 6.5g; dietary fiber 1.8g; sugars 3.7g; fat 2.7g; saturated fat 0.4g; vitamin a iu 6192.1IU; vitamin c 19mg; folate 28.6mcg; calcium 26.9mg; iron 0.4mg; magnesium 20.6mg; potassium 350.7mg; sodium 177.3mg; thiamin 0.1mg.

11/2 vegetable, 1/2 fat (mono)