Vegetable Ribbons

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Vegetable Ribbons

We're finally seeing the sunny days of spring in our area.

As we come out of our winter hibernation where we enjoyed lots of comfort foods, spring means lighter, fresher and quicker meals.

Here are two recipes I put together. One uses boiling as the method for cooking the vegetables while the other involves sautéing with onions, garlic and spices. I asked my co-workers to try both and give me their opinions. The split was pretty close to 50-50. Both can be prepared fairly quickly with the help of a Vegetable Peeler. The dishes are flavorful, colorful and healthy. You may even get your kids to try them.

Vegetable Ribbons Two Ways

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Veggie Ribbons with Quick Marinara Sauce

  • 1 medium zucchini
  • 1 medium yellow squash
  • 1-2 carrots
  • 2 1/2 ounces Parmesan cheese

Veggie Ribbons with Herbs

  • 3 tablespoons olive oil, divided
  • 1 or 2 medium carrots
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 medium yellow squash
  • 1 medium zucchini
  • 2 cups chopped, seeded tomatoes
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt


  1. Veggie Ribbons with Quick Marinara Sauce: Bring a large pot of water to a boil. Use a Vegetable Peeler on carrots, squash and zucchini to create thin ribbons. Boil the vegetables 3-6 minutes. Check them after 3 minutes. (I found they cooked very quickly and you don’t want to overcook them.) Drain well and pat dry on paper towels. Top with marinara sauce* and shredded Parmesan cheese.
  2. Veggie Ribbons with Herbs: Use a Vegetable Peeler on carrots, squash and zucchini to create thin ribbons. Set aside. Heat 1 1/2 tablespoons of the oil in a large skillet on medium heat. Add the carrot ribbons and onion; cook and stir for 2-3 minutes. Add garlic, basil, oregano and red pepper. Cook and stir for 1 minute. Add the squash and zucchini ribbons, cook and stir until just tender, about 5 minutes. Add the tomatoes; cook and stir 1-2 minutes. Remove from heat, stir in Parmesan cheese, 1 1/2 tablespoons oil, butter, lemon juice and sea salt. Toss gently. Sprinkle with additional Parmesan cheese, if desired.

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