Zucchini & Yellow Squash Ribbons With Herbs
Recipe: #30184
August 22, 2018
Categories: Side Dishes, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil Herbs, more
"We enjoyed this as a salad for dinner and the next day added a small can of tuna to the leftover salad for lunch and enjoyed it again!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (51.8 g)
- Calories 54.2
- Total Fat - 5.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 2.3 mg
- Total Carbohydrate - 1.7 g
- Dietary Fiber - 0.5 g
- Sugars - 1 g
- Protein - 0.7 g
- Calcium - 10.6 mg
- Iron - 0.2 mg
- Vitamin C - 9.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Trim the ends of the squash. With a vegetable peeler, peel the vegetables into long wide strips, discarding the center (where seeds are) and place in a serving dish along with the oregano.
Step 2
In a small cup or bowl whisk the olive oil, lemon juice and lemon zest and add to vegetables and toss and season with salt and pepper, if desired.
Tips
No special items needed.
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