It's easy to imagine substituting the ribbons for pasta, or for dropping into a big pot of soup just for the looks. If you can't find one of these devices, just use the large holes of a grater.
NEXT TIME Since carrots take a little longer to cook, next time I'll grate the carrots first and start them to cook while cutting the zucchini.
TIPS To use the ribbon cutter, keep the zucchini and carrots whole and place flat on a cutting board. Draw the cutter along the whole length of the vegetables. You'll end up with some leftover ends -- they were a good 'cook's snack' while supper cooked! And see that little plastic piece at the bottom? That's a blade guard that's removed during use but since the serrated blade is quite sharp, should be returned for storage.
FROM THE ARCHIVES
TWO YEARS AGO Lemon Spinach -- "THIS is my idea of a vegetable heaven! Fresh and fast and flavorful!"
GREAT FOOD BLOGS with ZUCCHINI RECIPES
Eating Well on Dialysis ... Mexican Zucchini Oven Fries
Spicyana ... Simple Zucchini Curry
Kalyn's Kitchen ... Zucchini with a Very Surprise Ingredient
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ZUCCHINI & CARROT RIBBONS
Time to table: 20 minutes
2 carrots, washed but peels on (or off if you prefer)
1 tablespoon olive oil (next time I'll use butter)
1 tablespoon garlic (from a jar, it's a weeknight!)
2 medium-size zucchini, blossom and stem ends removed
Salt & pepper
Cut the carrots into ribbons, then in half. Heat the oil or butter in a large skillet til shimmery. Add the garlic and the carrots, stirring to coat with fat. Let cook, stirring often, while cutting the zucchini. Add the zucchini to the skillet, stirring to coat and to distribute the heat. Cook til soft (or al dente if you prefer). Season with salt and pepper.