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Vegetable Ribbons

Ingredients

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

Directions

  • 1. Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.
  • 2. 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.

Nutrition Facts

3/4 cup: 88 calories, 6g fat (4g saturated fat), 15mg cholesterol, 190mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews

Average Rating:
  • shiny0torchic
    Nov 10, 2012

    This recipe satisfies any vegetable craving. I will be turning this into a regular side dish for my family.

  • shiny0torchic
    Nov 10, 2012

    The vegetables soak up the broth really nicely, giving the vegetables a nice hearty taste while not bogging down the vegetable.

  • shiny0torchic
    Nov 10, 2012

    The vegetables soak up the broth really nicely, giving the vegetables a nice hearty taste while not bogging down the vegetable. I will probably turn it into a regular side dish.

  • shiny0torchic
    Nov 10, 2012

    The vegetables soak up the broth really nicely, giving the vegetables a nice hearty taste while not bogging down the vegetable. This recipe satisfies any vegetable craving. I will probably turn it into a regular side dish.

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