Zucchini & Yellow Squash Ribbons With Herbs

8
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"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 recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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