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Vegetable Ribbons

Simple elegance best describes this fresh-tasting side dish. It's a wonderful way to use your late summer harvest. Thankfully, these veggies are available to buy year-round, so I can make it anytime! —Patty Singstock, Racine, Wisconsin
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings

Ingredients

  • 3 medium carrots, peeled
  • 2 medium zucchini
  • 2 tablespoons butter
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons minced fresh parsley, divided

Directions

  • Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.
  • In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 88 calories, 6g fat (4g saturated fat), 15mg cholesterol, 190mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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