Recipes

Serves: 4

Spanish translation (pdf)

Ingredients

• 1 medium zucchini (about 1 1/2 cups after cutting)
• 1 large carrot (about 1 1/2 cups after cutting)
• 1 teaspoon olive or vegetable oil (or use cooking spray)
• Optional: 1/4 teaspoon pepper, dash salt

Instructions

1. Wash hands.
2. Wash zucchini and peel carrot; cut off ends. Using a vegetable peeler, shave the zucchini and carrot into ribbons by moving the peeler back and forth.
3. Heat the oil in a large skillet over medium heat. (Or lightly coat pan with cooking spray.)
4. Add the vegetable ribbons, stir; cover with a tight-fitting lid and cook for 2 to 3 minutes, or until vegetables are tender but not overcooked.
5. Remove from heat, add pepper and salt, if desired, and serve immediately.
6. Option: To make vegetable coins instead of ribbons, cut zucchini and carrot into thin slices. Add 1/4 cup water to the pan; cover and cook 5 to 8 minutes.