Zucchini and Carrot Ribbons
- 1 of 1 Trim medium zucchini. Using a peeler, shave zucchini into long strips. Peel carrots and shave into thin strips. Heat olive oil in a large nonstick skillet over medium-high heat. Add zucchini and carrot ribbons; saute 3 minutes. Toss with fresh lemon juice, snipped fresh chives, salt and pepper.
Servings Per Recipe: 4
Per Serving: 314 mg sodium, 2 g fiber, 3 g pro., 1 g sat. fat, 7 g carb., 4 g Fat, total, 0 mg chol., 70 kcal cal.