Inspired by the simplicity of Italian contorni (side dishes), these zucchini ribbons are a quick and elegant way to add color and freshness to your plate. Lightly sautéed in olive oil with garlic and basil, they’re delicate, aromatic, and naturally low-carb. Think of it as pasta’s breezy, garden-fresh cousin!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Servings: 2
Ingredients:
- 2 medium zucchinis
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp chopped fresh basil
- ¼ tsp black pepper
- Optional: a squeeze of lemon juice or lemon zest
Instructions:
- Use a vegetable peeler to shave the zucchini into ribbons.
- Heat olive oil in a nonstick skillet over medium heat. Add garlic and sauté for 30 seconds.
- Add zucchini ribbons and cook for 2–3 minutes until just tender.
- Remove from heat, sprinkle with basil, pepper, and lemon if using.
Flavor & Texture:
Silky, garlicky, and lightly herbal. Aromatic with a tender bite and hint of lemon brightness.
Customization Tips:
- Add a pinch of chili flakes for a spicy kick.
- Swap basil with mint for a twist.
Nutrition (per serving):
- Calories: 90
- Protein: 2g
- Fat: 7g
- Saturated Fat: 1g
- Carbs: 5g
- Fiber: 2g
- Sodium: 55mg
