Turn zucchini into long strands of “pasta” with the help of a julienne peeler. If you don’t have one, use a regular vegetable peeler to make 1/2-inch wide ribbons of zucchini instead.
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Zucchini “Pasta”
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 pound zucchini (about 2 medium), cut in long thin julienne strands (4-5 cups strands)
1/4 teaspoon salt
1 cup grape cherry tomatoes, halved
2 teaspoons lemon juice
1/4 cup grated parmesan cheese
1/8 teaspoon red pepper flakes (optional)
- Heat the oil in a large nonstick skillet over medium high. Add the garlic and cook, stirring, 1 minute, or until just softened. Add the zucchini and salt and cook, tossing frequently, until zucchini is crisp-tender, about 4 minutes. Remove from heat and stir in the tomatoes. Transfer to a bowl and stir in the lemon juice and cheese. Add the red pepper flakes if desired.
Makes 4 servings
78 calories, 4 g protein, 6 g carbohydrates, 2 g fiber, 5 g fat, 1 g sat fat, 235 mg sodium
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