Sauteed Julienned Summer Vegetables - Cal 66, Fat 4g, Fiber 2g, Carb 8g
Zucchini, yellow squash and carrots cut into spaghetti like strands and
sauteed with garlic and oil. I make this side dish ALL summer long --
not just because it's low-carb, gluten-free, clean and paleo friendly,
but because it's delicious, good for you and also happens to be my
husband's favorite way to enjoy zucchini!
This goes great with anything you grill, but I especially love serving
this as a side to fish. It almost feels like you're eating noodles,
maybe you can call them "zoodles".
The trick to quickly cutting the vegetables into thin long strips is to
use a mandolin with a julienne blade. You could also do this with a
sharp knife if you have serious knife skills, but I say splurge on a
mandolin. My mandolin is from OXO, I've had it a few years and I get so
much use out of it. I basically run the vegetables through the mandolin
until I get the center where the seeds are, then I turn it. The carrots
are a bit tougher to cut, so sometimes I just buy a bag of pre-shredded
carrots. Once the cutting is done, it takes less than 4 minutes to cook,
or vegetables that are tender crisp like al dente pasta.
Ingredients :
1 tablespoons extra virgin olive oil
1/4 cup red onion, diced
3 cloves garlic, minced
8 oz zucchini, cut into julienne strips (with a mandolin)
8 oz yellow squash, cut into julienne strips (with a mandolin)
4 oz (1 medium) carrot, cut into julienne strips (with a mandolin)
salt and fresh cracked pepper, to taste
Directions :
Heat a large nonstick skillet over medium heat.
When hot add the oil, onions and garlic and cook until fragrant, about 1
to 2 minutes.
Increase heat to medium-high and add the remaining vegetables, season
with salt and pepper to taste and cook about 1 minute.
Give it a stir to mix everything around and cook another 1 to 2 minutes,
or until the vegetables are cooked through yet firm.
Adjust salt as needed and serve hot.
Makes 4 cups
Serving Size : 1 cup Old Points : 1 pts Weight Watcher Points+ : 2 pt
Calories : 66 Fat : 4 g Carb : 8 g Fiber : 2 g Protein : 2 g Sugar
: 4 g
Sodium : 24 mg (without salt) Cholest : 0 mg
Source : skinnytaste.com/2013/07/sauteed-julienned-summer-vegetables.html
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