Zucchini Ribbons (Yet Another Pasta Substitute)

Zucchini Ribbons
(a pasta substitute?)

I love Farmers' Markets.  The vegetables and fruits are delicious.  I love the colors of food..  I love the people just coasting by.  As I was skipping down the street at the Farmer's Market this afternoon (okay, not skipping, probably just walking), a table full of zucchinis caught my eye.  I was reminded of the pasta substitute I've been reading on the boards lately.  So I decided to buy some.

When I got home, I was disappointed to find that two of the zucchinis I brought home were not good so it's probably best to talk first about how to pick the best zucchini.  First of all, bigger is not always better.  Pick a zucchini that is bright green in color, firm and wrinkle-free.  Once you have that down, you can't go wrong.  You can eat it raw and it will still be delicious.

Like I said before, I stole borrowed this recipe from a Medifast Official Site discussion board post.  So, if you want to see the original, just search for Zucchini Ribbons in the discussion boards.  I can't give you a link because you need to be logged in to see it.

Medifast Lean and Green Recipe

4 medium sized zucchini or however many to peel 1 cup full (peeled)
1/4 cup chicken broth

1 wedge Laughing Cow Cheese (or 2 tbsp Cream Cheese)
salt and pepper to taste

1. Create ribbons by running a peeler from end to end of zucchini.  Keep peeling until you see the seeds.  Do not include seeds.
2. In a medium-high skillet, pour the chicken broth and boil.
3. Once boiling (once hot), add the zucchini ribbons.  Allow to cook until soft.  About 3 minutes
4. Add cheese and mix until melted into the zucchini
5. Season with salt and pepper
6. Serve.

Zucchini Ribbons topped with tomato and MorningStar Farms Sausage Patties

Nutrition Facts do not include MorningStar Farms
Sausage which is 160 calories

Zucchini Strips

Zucchini Strips

It's been hectic around here lately and all I've had time for are salads and even that requires some preparation.  So I decided to come up with recipes for meals I can store in the refrigerator and just eat when I'm ready.  Maybe even take with me on outings with my kids.

You can leave it in the refrigerator for up to a day.  I like the "kick" that red pepper brings and I almost always choose it over black pepper but you can substitute if you prefer.

The recipe is just one serving but feel free to double it up if you want to save some for later.

Preparation Time:  5 mins
Cooking Time: 15 mins

The Recipe
1 cup zucchinis (about 1-2 pcs), cut lengthwise into strips
1 tsp olive oil
salt and red pepper for taste
1/4 tsp garlic, minced
1/2 tbsp white wine vinegar
1/2 cup cherry tomatoes, cut in half

1. Preheat oven to 475 degrees.
2. Brush zucchini with 1/2 tsp of olive oil and season with salt and pepper.
3. Roast in the oven for about 15 minutes (or slightly browned)
4. Mix remaining olive oil, vinegar and garlic.
5. Drizzle oil/vinegar/garlic mixture over the zucchinis
6. Top with tomatoes
7. Refrigerate for at least an hour.

Lean & Green Requirements:
3 portions vegetable servings
1 portion healthy fat serving
less than 1 portion condiment