Best Zucchini And Carrot Ribbons With Brie Recipes

ZUCCHINI & CARROT RIBBON FETTUCINI

Steps:

• In preparation: using a vegetable peeler, slice wide thin strips from the zucchini and carrots, slicing the full length of the vegetable. Set aside.
• Cook pasta according to package directions in a large pasta pot.
• Heat butter in a medium skillet just until melted then stir in the zucchini and carrot ribbons; cover and cook over low heat 2 minutes. Season with salt and pepper and stir once more.
• Drain prepared fettuccine and then toss it with the vegetable ribbons and the herbs.
• If desired, sprinkle top generously with Parmesan cheese after placing it in a serving dish and serving.

ZUCCHINI AND CARROT RIBBONS WITH BRIE RECIPE

Steps:

• Saute the green pepper in sunflower oil until just tender. Place remaining ingredients apart from carrots and zucchini, in a food processor and blend well. Place the mixture in saucepan and add the green pepper to the pan. Peel carrots. Use a potato peeler to slice into long thin strips. Put the carrots and zucchini in separate saucepans. Add enough water to cover, then simmer 3 minutes until barely cooked. Heat the sauce and pour into a shallow vegetable dish. Toss the carrot and zucchini strips together and arrange them in the sauce. Garnish with parsley

GLAZED ZUCCHINI AND CARROTS

Steps:

• Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
• Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

CARROT & ZUCCHINI RIBBONS WITH PESTO

Steps:

• Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
• Pour 1/2 inch of boiling water into a saucepan and add the carrots. Cover the pan, and half-boil, half-steam the carrots over moderate heat for 2-3 minutes. Add the zucchini and cook for 1-2 minutes longer (zucchini cook quickly; don't let them become waterlogged). Drain.
• Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.

LEMONY ZUCCHINI RIBBONS

Steps:

• For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

SUMMER SQUASH AND CARROT RIBBON SALAD

Steps:

• Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
• Do the same with the yellow squash and carrots.
• Toss ribbons with basil in a large salad bowl.
• In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.

ZUCCHINI RIBBONS WITH BASIL BUTTER

Steps:

• Bring pot of water to boil.
• Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
• Drain and transfer zucchini to serving bowl.
• Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
• I also added 1/2 tsp of garlic powder to this!