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Zucchini Ribbons

Here is a simple and sensational side dish. It's delicious with your choice of entree: fish, beef or chicken! It's super versatile since it has the light fresh ribbons, creaminess in the parmesan and little bite with the red pepper.

Zucchini and Squash Ribbons with Red Onion, Red Pepper and Parmesan

Serves 4

1 tablespoon olive oil
2 large organic zucchini
2 large organic squash
1 red onion
2 tablespoons water
1 tablespoon crushed red pepper
dash of salt & fresh cracked black pepper
2 tablespoons fresh grated parmesan

Rinse squash and zucchini. With a vegetable peeler, peel skin and outer layers of the vegetables lengthwise, creating long ribbons, into a medium bowl. When you get to the seeded part in the center, stop peeling and set aside to use another day. Repeat with all squash and zucchini.

Cut red onion into thin strips.

In a large saute pan on medium-high heat, add olive oil. Add ribbons and onion to pan and stir all together. Cover pan and saute 3 minutes. Stir again, add water to pan and let steam and cook for 5 minutes or until onions and are soft.

Remove from heat. Drain off any excess water. Add dash of sea salt & fresh cracked black pepper, red pepper and sprinkle evenly with parmesan. Cover for two minutes to melt cheese. And serve!

Cooks Notes: If you don't have crushed red pepper, substitute with cayenne pepper to get a little heat. If your store only has squash OR zucchini, no problem! Just double up on the one they have! Throwing out the middle, seeded part of the vegetable is a waste! I just store them in a Ziploc or air tight container, chop them up and saute with olive oil for a dinner side dish a different night that week!

Zucchini Ribbons Recipe

Lindsey Crouch
The Loving Cook

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