Chef Meg's Zucchini Ribbons with Lemony Bread Crumbs - 11g Carbs, 3.1g Fiber, 3.2g Sugar
From: SparkPeople user CHEF_MEG
Ever tried turning zucchini into "pasta"? With a vegetable peeler,
it's easy to create ribbons of squash.
Minutes to Prepare: 5
Minutes to Cook: 8
Servings: 4
1 tsp olive oil
4 small zucchini (about 1 1/4 lb), ends trimmed and sliced into ribbons
1 small Vidalia onion, sliced
Pinch black pepper
2 Tbsp whole wheat or panko bread crumbs
1 lemon, zested
Use a vegetable peel to make ribbons from zucchini.
Place the oil into a non-stick saute 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.
Servings: 4
Serving Size: 1 cup (two servings of vegetables per portion)
Nutrition per Serving:
56.4 Calories, 1.3g Fat, 0.2g Saturated Fat, 0.1g Polyunsaturated Fat,
0.8g Monounsaturated Fat, 0mg Cholesterol, 8.8mg Sodium, 498.7mg Potassium,
11g Carbs, 3.1g Dietary Fiber, 3.2g Sugars, 1.7g Protein
