Low-Carb Zucchini Ribbon 'Pasta'
Introduction
Ever tried turning zucchini into ''pasta''? With a vegetable peeler, it's easy to create ribbons of squash.
Ingredients
1 teaspoon olive oil
4 small zucchini (about 1 1/4 pounds), ends trimmed and sliced into ribbons
1 small Vidalia onion, sliced
pinch black pepper
2 tablespoon whole wheat or panko bread crumbs
1 lemon, zested
4 small zucchini (about 1 1/4 pounds), ends trimmed and sliced into ribbons
1 small Vidalia onion, sliced
pinch black pepper
2 tablespoon whole wheat or panko bread crumbs
1 lemon, zested
Directions
Use a vegetable peel to make ribbons from zucchini.
Place the oil into a non-stick sauté pan, and warm over medium heat. Add the onions to the pan, and cook for 3 minutes. Add the zucchini and cook another 3 minutes. Season with black pepper.
Set the vegetables aside. Place the pan back on the burner, and add the bread crumbs and lemon zest. Cook, stirring constantly, until lightly browned, about two minutes. Sprinkle the lemon crumbs over the vegetables and serve warm.
Makes four 1-cup servings
(two servings of vegetables per portion)
Place the oil into a non-stick sauté pan, and warm over medium heat. Add the onions to the pan, and cook for 3 minutes. Add the zucchini and cook another 3 minutes. Season with black pepper.
Set the vegetables aside. Place the pan back on the burner, and add the bread crumbs and lemon zest. Cook, stirring constantly, until lightly browned, about two minutes. Sprinkle the lemon crumbs over the vegetables and serve warm.
Makes four 1-cup servings
(two servings of vegetables per portion)
Number of Servings: 4
Related Recipes
-
Almond Squares
-
FANNETASTIC FOOD'S Healthy Whole Wheat Pumpkin Raisin Muffins
-
Coleslaw
-
Southwestern Quinoa Avocado Bowl
-
Crustless Spinach, Onion and Feta Quiche
-
Cranberry Coconut Granola
-
Spinach-Feta Personal Pizza
-
Microwave Carrot Cake in a Mug
-
No Flour Peanut Butter Cookies (Gluten-free)
-
Peanut Butter and Banana Bread with Chocolate Chips