Low-Carb Zucchini Ribbon 'Pasta'

Low-Carb Zucchini Ribbon 'Pasta'

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 56.4
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.8 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Low-Carb Zucchini Ribbon 'Pasta' calories by ingredient
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Introduction

Ever 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

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


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)

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Member Ratings For This Recipe


  • Very Good
    18 of 18 people found this review helpful
    Good base for a wonderful dish. Added some roasted granulated garlic, a splash of white wine, lemon zest, halved grape tomatoes and 1/4 cup of cannelini beans for a complete and healthy meal. Thank SparkPeople! - 1/3/12

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  • Very Good
    7 of 7 people found this review helpful
    Yum, I am not a fan of zucchini but the rest of my family is, I added lemon juice and diced tomatoes to this recipie and I have to say I absolutely loved it. Instead of using Olive Oil I sprayed my pan with spray olivce oil. Will make this again. - 6/28/12

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  • Good
    5 of 5 people found this review helpful
    Agree with comment below, I added lemon juice, salt, and parm :) it was great that way and I would certainly make it again...might toss in some fresh tomatoe - 8/25/11

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  • Very Good
    4 of 4 people found this review helpful
    Enjoyed this as a nice side dish. I did add some garlic and cherry tomatoes from the garden. I think I would have liked just as well without the bread crumbs and just lemon zest. Used veggie peeler for zucchini but it's challenging to hold onto while peeling..slippery!! Will make again. - 7/30/12

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  • Good
    4 of 4 people found this review helpful
    I sauteed my panko in the same pan that I seared my scallops in, which added a nice flavor and compliment to my main dish. - 6/14/12

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