- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 49.2
- Total Fat: 1.9 g
- Cholesterol: 1.8 mg
- Sodium: 47.8 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 2.5 g
- Protein: 2.1 g
View full nutritional breakdown of MAKEOVER: Chef Meg's Zucchini Ribbons with Lemony Bread Crumbs (by SHOES17) calories by ingredient
MAKEOVER: Chef Meg's Zucchini Ribbons with Lemony Bread Crumbs (by SHOES17)Submitted by: SHOES17
View the original recipe for Zucchini Ribbons with Lemony Bread Crumbs
IntroductionEver tried turning zucchini into "pasta"? With a vegetable peeler, it's easy to create ribbons of squash. Ever tried turning zucchini into "pasta"? With a vegetable peeler, it's easy to create ribbons of squash.
Number of Servings: 4
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 Parmesan Cheese
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 Parmesan Cheese Cook, stirring constantly, until lightly browned, about two minutes.
Makes four 1-cup servings
(two servings of vegetables per portion)