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Lemon Zucchini Ribbons With Roasted Red Pepper Sauce

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“This could also be a side dish, or you could serve the ribbons with a marinara sauce. Press down hard with the peeler to get even ribbons. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 vegetable, 1/2 fat.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the roasted pepper through the salt in a blender jar. Puree until smooth.
  2. Slice off the ends of the squash, cut it in half lengthwise,and use a SHARP vegetable peeler to cut it into long, thin ribbons, going perpendicular to the cut side. You should have 3 cups. Use a mandoline instead of a peeler, if you have one.
  3. Heat the oil in a large skillet over medium-high heat. Add the zucchini ans rosemary and cook, stirirng, until slightly softened, about 2 minutes. Stir in the lemon juice.
  4. Divide the zucchini into 4 portions in small dishes. Place a dollop or the red pepper puree in the center of each.

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