vegetable ribbons
By abe ray
Ingredients
-
1 zucchni
-
1 carrot 1 tablespoon olive oil
wash & peel carrot & zucchini
using a vegetable peeler peel the carrot & zucchini down to the core & put the strips into a medium bow
add olive oil & toss to coat
serve in small bowls
Nutritional Facts
- Servings
- 12
- callories 14.8
- callories from fat 10
- total fat 1.1g
- sat fat 0.1g
- cholestral 0.0 mg
- sodium 4.8 mg
- total carbs 0.9 g
- diatary fiber 0.3g
- protein 0.2 g
- sugars 0.6 g
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1 reply
what would be the excanges be for this recipe?