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Steamed Vegetable Ribbons

 Steamed Vegetable Ribbons
These extra-thin slices of zucchini and carrot add a pretty touch to a dinner, place, confirms our Test Kitchen staff.
8 ServingsPrep/Total Time: 20 min.


  • 4 large carrots
  • 8 small zucchini
  • 4 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper


  • Trim ends from the carrots and zucchini. Use a vegetable peeler to
  • make long thin strips down the length of each carrot and zucchini,
  • making long ribbons.
  • Place carrots in a steamer basket. Place in a large saucepan over 1
  • in. of water; bring to a boil. Cover and steam for 2 minutes. Add
  • zucchini; cover and steam 2-3 minutes longer or until vegetables are
  • tender. Transfer vegetables to a bowl. Add the lemon juice, oil,
  • salt and pepper; toss to coat. Yield: 8 servings.
Nutritional Facts: One serving equals 43 calories, 1 g fat (trace saturated fat), 0 cholesterol, 309 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.