Lunch: Zucchini Ribbons with Mint
Make long, paper-thin strips of zucchini for an out-of-the-ordinary dish. If you don't have fresh mint, use parsley instead.
Ingredients
4 small zucchini
1 tbsp. olive oil
2 clove garlic
1/2 tsp. salt
2 tbsp. Chopped fresh mint
Instructions
Trim ends from zucchini. With vegetable peeler, peel long thin ribbons from each zucchini.
In 12-inch skillet, heat oil over medium heat. Add garlic and cook until golden; discard. Increase heat to high. Add zucchini and salt and cook, stirring, just until zucchini wilts, about 2 minutes. Remove from heat and stir in mint.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
