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Vegetable Ribbons

 Vegetable Ribbons
Simple elegance best describes this fresh-tasting farm dish. It's a great use of the late summer harvest. —Patty Singstock, Racine, Wisconsin
4 ServingsPrep/Total Time: 15 min.


  • 3 medium carrots, peeled
  • 2 medium zucchini
  • 2 tablespoons butter
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons minced fresh parsley, divided


  • Using a vegetable peeler, cut the vegetables lengthwise into very
  • thin strips.
  • In a large skillet over medium heat, melt butter. Add broth. Bring to
  • a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable
  • strips and 1 tablespoon parsley; cook and stir for 2 minutes or just
  • until crisp-tender. Sprinkle with remaining parsley. Serve with a
  • slotted spoon. Yield: 4 servings.
Nutritional Facts: 3/4 cup equals 88 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 190 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.