I like to prepare these ribbons ahead of time and then cook briefly in a butter/olive oil mixture. This recipe is quick and is a very tasty side dish that goes well with any entrée. The second recipe is from Midwest Living magazine and the third is a Weight Watcher’s recipe which includes goat cheese.
Vegetable Ribbons
- large carrots, peeled
- large zucchini
- large yellow squash
- butter and oil to sauté the vegetables
- fresh thyme or basil or any seasoning you would like (fresh is the best)
- salt and pepper to taste
Cut thin ribbons from the carrots, zucchini and yellow squash and set aside. See my different peelers below. The one on the far left makes very wide ribbons and you stick the vegetable inside of it and is made by Chef Harvey, the one next to it has a place to put your finger on the other side, the one on the far right is battery operated. Yes, that one was a gift! They are made by Rosle, Kuhn Rikon, 2 by Zyliss, Chef’n, and one has no name. I guess I have enough 🙂
n a large sauté pan heat the butter and oil and add your vegetable ribbons. Saute until done; usually about 5 to 10 minutes. Add your fresh herb(s) and salt and pepper to taste.
Just read a good recipe with a different twist from my Midwest Living magazine. They add Parmesan and crisp prosciutto to the vegetable ribbons.
Vegetable Ribbons Midwest Living
- 2 medium zucchini
- 2 medium yellow summer squash
- (you could add carrots as well)
- 2 oz. very thinly sliced prosciutto
- 2 tbsp. butter
- cracked black pepper
- 4 oz. Parmesan cheese, shaved into thin slices with a vegetable peeler
Make the ribbons as above with any of the vegetable peelers. The one on the far left makes the widest.
Cook the prosciutto until crisp, about 6 minutes; drain and discard drippings. Crumble up the prosciutto and set aside.
In the same skillet melt the butter and sauté the vegetables until tender. Sprinkle with the pepper and remove from the heat. Add shaved Parmesan and top with prosciutto.
WW Zucchini Ribbons with Goat Cheese
- 2 medium zucchini
- 2 tsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. lemon zest, grated
- 1 tbsp. lemon juice
- 2 oz. goat cheese crumbled (1/2 cup)
- 1 tbsp. fresh basil, minced
- Julienne-cut lemon rind and basil leaves (optional)
Thinly slice the zucchini into ribbons. Heat oil and add zucchini, salt and pepper; cook 5 minutes or until tender. Add the lemon zest and juice, tossing to coat the zucchini.
Sprinkle zucchini with goat cheese and minced basil. Top with the lemon rind and basil leaves if desired.
Weight Watcher’s 2 Points Plus per 1/2 cup serving
Perfect, fat carrots from my garden 🙂 Great to use for these ribbons!
