Zucchini Ribbon “Noodles”

If you haven't tried zucchini cut into thin ribbon-like strips, you are missing out! The texture is smooth rather than mushy, and it's quick to prepare. Full of antioxidants, vitamins, and minerals, this 10-calorie-per-serving vegetable deserves more plate time! If you want to disguise the vegetable a little, peel the skin prior to cutting the ribbon strips and no one will stop to think about what they are eating. (But once your family is hooked, leave on the skin as shown below for more nutrition.) Don't overcook them; they cook quickly because they are so thin. Finish this delicious vegetable off with freshly grated Romano cheese. Diced tomatoes and fresh basil are also tasty with this recipe. Enjoy the taste, texture and ease of preparation of this nutritious vegetable!
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1 lb green zucchini 1 lb yellow zucchini 2 tablespoons extra virgin olive oil, garlic infused Kosher salt and freshly ground pepper to taste Freshly grated Romano cheese, or to taste


1) Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel several from one side until you reach the seeds, then turn the zucchini and peel more until all that is left is the core. (Save the leftover core to use in soup.)
2) Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and salt. Cook, tossing and gently stirring the zucchini, for 2 - 3 minutes, until it is softened and begins to turn translucent.
3) Set the batch aside, covering it to keep it warm, and cook the remaining zucchini with the rest of the olive oil.
4) Serve immediately, topped with freshly grated Romano or Parmesan cheese.