Ingredients
3 small zucchini
2 tsp extra virgin olive oil
2 tsp lemon juice, or to taste
¼ tsp salt, or to taste
freshly ground pepper to taste
Directions
1. With a swivel vegetable peeler, shave carrots lengthwise into wide ribbons. Repeat with zucchini, shaving long, wide strips from all sides until you reach the seedy core. Discard the core.
2. Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add the carrots; cover and steam for 2 minutes. Place the zucchini over the carrots; cover and steam until the vegetables are just tender, 2 to 3 minutes more. Transfer the vegetables to a large bowl. Toss with oil, lemon juice, salt and pepper. Serve immediately.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 51
- Calories from fat 27
- Total Fat 3gm 5%
- Monounsaturated Fat 2gm
- Sodium 179mg 7%
- Total Carbohydrates 7gm 2%
- Fiber 2gm 2%
- Protein 1gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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