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
Uncooked zucchini
2 small, ends trimmed
Uncooked yellow summer squash
2 small, ends trimmed
Carrots
4 medium, ends trimmed, peeled
Olive oil
1 tsp, extra virgin
Red onion
1 medium, halved and thinly sliced
Jarred minced garlic
1½ tsp
Kosher salt
½ tsp
Black pepper
⅛ tsp
Fresh thyme
1½ tsp, chopped
Lemon zest
¾ tsp
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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