Tricolor vegetable ribbons with lemon, thyme and pecorino
1
Points®
Total time: 26 min • Prep: 18 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This unique side is a great way to use up summer squash from the garden. Top with grilled chicken or shrimp and you have an excellent main dish.
Ingredients
Zucchini
2 small, ends trimmed
Yellow summer squash
2 small, ends trimmed
Carrots
4 medium, ends trimmed, peeled
Extra virgin olive oil
1 tsp(s)
Red onion
1 medium, halved and thinly sliced
Minced garlic
1½ tsp(s)
Kosher salt
½ tsp(s)
Black pepper
⅛ tsp(s)
Fresh thyme
1½ tsp(s), chopped
Lemon zest
¾ tsp(s)
Grated Pecorino cheese
¼ cup(s)
Instructions
1
Run a sharp vegetable peeler down the length of each zucchini and summer squash to make “ribbons” (stop when you reach the seedy center). Use the same technique to make long carrot ribbons.
2
In a large nonstick sauté pan or fry pan, heat oil over medium-high heat.
3
Add onion; cook until onions begin to soften, stirring occasionally, about 3 to 4 minutes.
4
Add zucchini, summer squash, carrots, garlic, salt and pepper; cook, tossing often, until vegetables are tender, about 3 to 4 minutes.
5
Season with thyme and lemon zest; sprinkle with cheese and serve. Yields about 1 cup vegetables and 1 tablespoon cheese per serving.
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