Photo: Carrot, Zucchini, Squash Ribbons Recipe
Ingredients
- 2 large carrots, peeled
- 3 large zucchini, peeled
- 3 large yellow squash, peeled
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons minced fresh parsley leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 lime, juiced
Directions
Cut carrots, zucchini, and squash into thin ribbons with a mandoline slicer.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes. Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice. Cook for 6 to 10 minutes.
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By MrsALL
on February 07, 2012
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LOVE! LOVE! LOVE this dish! I prepared this dish tonight using the suggestions of other reviewers. I used a mandoline slicer for all of my unpeeled veggies. I added onions to the butter and garlic saute. I left out the parsley because I didn't have any on hand. I substituted the lime with a lemon. It smelld DELICIOUS as it was simmering on the stove! My husband loved it and I'm usually not a fan of thest veggies but I loved them in this dish! This one is a KEEPER!
By Christine405
on January 31, 2012
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Just love this dish. I took previous suggestions and sliced the zucchini and squash but did slice carrots into ribbons. I added a little onion and used olive oil when I sauted the garlic then added a tblspn of butter just excellent. Just before plating. Sprinkle a little Parmesan cheese. Just fantastic. Definitely use fresh parsley
By betty1336
on November 30, 2011
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A delicious and stylish way to serve veggies! I did peel all the veggies and realized I shouldn't have. I think I also cut them a little too thin because they were a bit limp. Next time I'll use less butter and cut them a little thicker. I served these veggies with Bobby's Baked Tilapia and Almond Rice Pilaf (all recipes featured in the show and they all made an awesome dinner! Can't wait to make them all again!!
Read all 34 reviews