Carrot and Zucchini Ribbons

There’s an interesting fact about zucchini. Those who have a taste for it love it in all forms and those who don’t, they only turn their nose up on Zucchini. Here’s an appealing recipe that might turn a few haters to the table for no less than some bites.  And even if they don’t, you don’t lose more than 10 minutes effort just to get a scrumptious meal all for yourself! Give it a try.

Serves 2-3

2 small carrots, peeled

2 soft and small zucchini, sliced paper thin length-wise

2 teaspoons olive oil

½ tsp oregano

1tsp parsley

½ tsp thyme

½ tsp rosemary

½ tsp basil

1 tsp paprika

1 tsp garlic powder

salt and fresh black pepper to taste

Pre-heat the oven at 3000 C.  Grease a baking dish with olive oil using an oiling brush or finger tips.

Wash Zucchini and cut edges from both sides. Make zucchini ribbons using a wide vegetable peeler. Sprinkle salt and set aside. Now make carrot stings using a vegetable stinger. If you don’t have one, you can cut the carrot into thin strings using a knife. Now toss zucchini ribbons, carrot strings and all seasonings in a bowl. Toss and leave for 5 minutes. Once your oven is hot, shift the contents to the baking dish and cook in the oven for 10 minutes.