Vegetable Ribbons Two Ways

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Ingredients

Veggie Ribbons with Quick Marinara Sauce

  • 1 medium zucchini
  • 1 medium yellow squash
  • 1-2 carrots
  • 2 1/2 ounces Parmesan cheese

Veggie Ribbons with Herbs

  • 3 tablespoons olive oil, divided
  • 1 or 2 medium carrots
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 medium yellow squash
  • 1 medium zucchini
  • 2 cups chopped, seeded tomatoes
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt

Directions

  1. Veggie Ribbons with Quick Marinara Sauce: Bring a large pot of water to a boil. Use a Vegetable Peeler on carrots, squash and zucchini to create thin ribbons. Boil the vegetables 3-6 minutes. Check them after 3 minutes. (I found they cooked very quickly and you don’t want to overcook them.) Drain well and pat dry on paper towels. Top with marinara sauce* and shredded Parmesan cheese.
  2. Veggie Ribbons with Herbs: Use a Vegetable Peeler on carrots, squash and zucchini to create thin ribbons. Set aside. Heat 1 1/2 tablespoons of the oil in a large skillet on medium heat. Add the carrot ribbons and onion; cook and stir for 2-3 minutes. Add garlic, basil, oregano and red pepper. Cook and stir for 1 minute. Add the squash and zucchini ribbons, cook and stir until just tender, about 5 minutes. Add the tomatoes; cook and stir 1-2 minutes. Remove from heat, stir in Parmesan cheese, 1 1/2 tablespoons oil, butter, lemon juice and sea salt. Toss gently. Sprinkle with additional Parmesan cheese, if desired.

https://www.cutco.com/learn/vegetable-ribbons