Shaved Zucchini

Need a gluten free and primal side dish? Shaved Zucchini could be an outstanding recipe to try. This recipe serves 4. For 74 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 89 calories, 5g of protein, and 6g of fat. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up olive oil, zucchini, red pepper flakes, and a few other things to make it today. 230 people were glad they tried this recipe. It is brought to you by Budget Bytes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is tremendous. Shaved Zucchini, Shaved Zucchini with Miso Vinaigrette, and Shaved Zucchini-Fennel Salad are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 Tbsp olive oil $0.19

¼ cup parmesan cheese $0.23

¼ tsp red pepper flakes $0.02

to taste salt & pepper $0.05

4 medium zucchini $1.76

Equipment:

peeler

cutting board

frying pan

bowl

tongs

Cooking instruction summary:

Rinse the zucchini well and cut off the ends. Lay the zucchini down on the cutting board and use a vegetable peeler to shave it into ribbons. Once youve shaved down to the center of the zucchini, roll it the way around and start shaving again. Repeat this until you can shave no more.Heat 1 Tbsp olive oil in a large skillet over medium heat. Once it is hot, add the zucchini ribbons. Saute, stirring carefully, until the zucchini has softened and turned bright green (about 7-10 minutes). Season with salt, pepper, and red pepper flakes to taste.Use tongs to remove the zucchini ribbons from the skillet (there will be quite a bit of moisture in the bottom of the skillet) and place into serving bowls. Sprinkle with about 1 Tbsp of parmesan cheese per serving just before eating.

 

Step by step:


1. Rinse the zucchini well and cut off the ends. Lay the zucchini down on the cutting board and use a vegetable peeler to shave it into ribbons. Once youve shaved down to the center of the zucchini, roll it the way around and start shaving again. Repeat this until you can shave no more.

2. Heat 1 Tbsp olive oil in a large skillet over medium heat. Once it is hot, add the zucchini ribbons.

3. Saute, stirring carefully, until the zucchini has softened and turned bright green (about 7-10 minutes). Season with salt, pepper, and red pepper flakes to taste.Use tongs to remove the zucchini ribbons from the skillet (there will be quite a bit of moisture in the bottom of the skillet) and place into serving bowls. Sprinkle with about 1 Tbsp of parmesan cheese per serving just before eating.


Nutrition Information:

Quickview
89k Calories
4g Protein
5g Total Fat
6g Carbs
26% Health Score
Limit These
Calories
89k
4%

Fat
5g
9%

  Saturated Fat
1g
10%

Carbohydrates
6g
2%

  Sugar
4g
6%

Cholesterol
4mg
1%

Sodium
117mg
5%

Get Enough Of These
Protein
4g
9%

Vitamin C
35mg
43%

Manganese
0.35mg
18%

Vitamin B6
0.33mg
16%

Potassium
519mg
15%

Vitamin B2
0.21mg
12%

Folate
47µg
12%

Phosphorus
118mg
12%

Calcium
105mg
11%

Vitamin K
10µg
10%

Vitamin A
477IU
10%

Magnesium
38mg
10%

Fiber
2g
8%

Vitamin B1
0.09mg
6%

Zinc
0.8mg
5%

Copper
0.11mg
5%

Vitamin E
0.8mg
5%

Vitamin B3
0.92mg
5%

Iron
0.82mg
5%

Vitamin B5
0.43mg
4%

Selenium
1µg
3%

Vitamin B12
0.08µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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