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Vegetable Ribbons

Vegetable Ribbons
Vegetable Ribbons
This healthy recipe comes from NDSU Extension Service.


  • 1 medium zucchini (about 1 1/2 cups after cutting)
  • 1 large carrot  (about 1 1/2 cups after cutting)
  • 1 tsp. olive or vegetable oil (or use cooking spray)
  • Salt, pepper (if desired)


Wash hands. Rinse zucchini and carrot. Peel carrot and cut off ends. Using a vegetable peeler, shave the zucchini and carrot into ribbons by moving the peeler back and forth. Heat the oil in a large skillet over medium heat. (Or lightly coat pan with cooking spray.) Add the vegetable ribbons, stir, cover with a tight-fitting lid and cook for two to three minutes, or until vegetables are tender but not overcooked. Remove from heat, add pepper and salt, if desired, and serve immediately.

Option: To make vegetable coins instead of ribbons, cut zucchini and carrot into thin slices. Add 1/4 cup water to the pan; cover and cook five to eight minutes.

Makes 4 servings.

Per Serving: about 35 calories, 1.5 grams (g) of fat, 5 g carbohydrate, less than 1 g protein and 35 mg sodium.

Recipe reprinted from the Eat Smart. Spend Smart. program, Iowa State University Extension and Outreach.

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