Zucchini Ribbons with Tomatoes and Italian Herbs

Ingredients

Special equipment: vegetable peeler.

  • 1 tsp oil
  • 2 medium zucchini or summer squash
  • 1 cup tomato, diced or sliced in half*
  • ½ tsp garlic powder
  • ½ tsp basil
  • ¼ tsp oregano
  • Dash salt
  • 1 TBSP water

*May use a regular tomato (diced), cherry tomatoes (sliced in half), or canned diced tomatoes (only ½ cup, no salt added).

Directions
  1. Rinse zucchini and trim off the stems and butts.  Using a vegetable peeler, peel long thin strips off of the zucchini, turning the vegetable ¼ turn each time you peel a new strip.  Continue to peel and turn each squash until you reach the center, and the ribbons become mostly seeds.  Discard the center (the square column of seeds).  This technique is shown in the image below.
  2. Prepare the tomatoes.  Measure out and mix the seasonings.  Measure out the water.
  3. In a skillet, heat the oil over medium-high heat.  When pan is hot, add zucchini ribbons and seasonings.  Cook for 2 minutes, turning and mixing frequently with tongs or two spoons.
  4. Add tomatoes.  Add water.  Cook for 1-2 more minutes, until zucchini is tender-crisp and tomatoes are hot with wrinkled skins.
  5. Remove from heat and serve.

Prep Time
10 min
Nutrition Facts
  • Servings per Recipe: 1
  • Amount per Serving: 1 ½ cups
    • Calories: 109 cal
    • Calories from Fat: 48 cal
  • Total Fat: 5 g
  • Cholesterol: 0 g
  • Sodium: 156 mg
  • Carbohydrate: 14 g
  • Dietary Fiber: 5 g
  • Protein: 4 g
  • Exchange: 3 vegetable, 1 fat
  • Carbohydrate Units: 1 unit