Ingredients for Veggie Ribbon Toss
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How to Make Veggie Ribbon Toss
- Using a vegetable peeler, create long ribbons from 2 medium carrots and 2 medium zucchini. Set aside separately.
- In a large nonstick skillet, toast 1/2 cup pecan halves over medium-high heat for 3-4 minutes, or until fragrant and lightly browned. Remove from pan and set aside.
- In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add 2 cloves minced garlic and 1 teaspoon Southwestern seasoning (or 1/4 teaspoon each cumin and chili powder) and cook for 2 minutes, stirring occasionally.
- Add the carrot ribbons and 1/2 cup water to the skillet. Reduce heat to medium-low, cover, and cook until nearly tender, about 8 minutes.
- Add the zucchini ribbons, cover, and cook until tender-crisp, about 4 minutes.
- Remove from heat and gently stir in the toasted pecans and 1/4 cup chopped fresh cilantro. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
3g
Carbs
1g
