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Nytimes Recipe

Nytimes Recipe

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Ingredients:

Serving

2 lbs zucchini (or a combination of yellow
2 tbsp extra virgin olive oil
kosher salt & freshly ground black pepper
3/4 cup fresh tomato sauce (optional)
1/4 cup freshly grated parmesan cheese, for serving (more to taste)

Directions:

Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	191.61 Kcal (802 kJ)
Calories from fat	88.35 Kcal
		% Daily Value*
Total Fat	9.82g	15%
Cholesterol	6.32mg	2%
Sodium	886.47mg	37%
Potassium	1187.82mg	25%
Total Carbs	16.84g	6%
Sugars	4.53g	18%
Dietary Fiber	3.15g	13%
Protein	10.59g	21%
Vitamin C	80.2mg	134%
Iron	2.8mg	16%
Calcium	166.1mg	17%

Amount Per 100 g
Calories	66.57 Kcal (279 kJ)
Calories from fat	30.7 Kcal
		% Daily Value*
Total Fat	3.41g	15%
Cholesterol	2.2mg	2%
Sodium	308.01mg	37%
Potassium	412.72mg	25%
Total Carbs	5.85g	6%
Sugars	1.57g	18%
Dietary Fiber	1.1g	13%
Protein	3.68g	21%
Vitamin C	27.9mg	134%
Iron	1mg	16%
Calcium	57.7mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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