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Sesame Zucchini Ribbons

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“Taken from Ladies' Home Journal. I haven't made this yet, but I plan on doing so when zucchini and squash are abundant this summer. The ribbon peeling and the colors of the zucchini and squash make this a pretty and tasty side dish.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a vegetable peeler, cut zucchini and squash lengthwise to form ribbons, discarding inner seeded core of squash.
  2. Heat 1 T vegetable oil in a large nonstick skillet over moderately high heat until hot but not smoking.
  3. Add half of zucchini and squash ribbons; cook, tossing with tongs 1 minute.
  4. Transfer to a colander set over a bowl.
  5. Repeat with remaining 1 T vegetable oil and the ribbons.
  6. Let stand in colander 20 minutes to drain; transfer to serving bowl.
  7. Toss with juice and sesame oil; salt and pepper to taste.

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