Lemon Zucchini Ribbons
Thinly sliced zucchini replaces pasta in the bright, seasonal, summery dish.
Servings: 5
Calories: 139kcal
Ingredients
- 6 medium-size zucchini (I only used three, for two adults and a 5 year old)
- 1 large lemon
- 2 garlic cloves ,pressed (or minced)
- ¼ cup chopped salted almonds (I used pecans)
- ⅓ cup torn fresh basil leaves
- 2 tablespoons olive oil
- ½ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Grate zest from lemon to equal 1 teaspoon. Cut lemon in half and squeeze juice into a measuring cup to equal 3 tablespoons. Whisk zest, juice, olive oil, and garlic together in a large bowl.
- Trim ends of zucchini. Using a vegetable peeler, peel zucchini lengthwise into long, thin ribbons. Add zucchini ribbons, salt and pepper to lemon juice mixture; toss to combine. Refrigerate 1 hour. Sprinkle with basil and almonds before serving.
Nutrition
Calories: 139kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 252mg | Potassium: 694mg | Fiber: 3g | Sugar: 6g | Vitamin A: 555IU | Vitamin C: 54.2mg | Calcium: 67mg | Iron: 1.3mg