Jump to content
MrsSurvival Discussion Forums
Sign in to follow this  
The WE2's

ZUCCHINI-SQUASH RIBBONS

Recommended Posts

Thought I'd share this with my friends..."Zucchini-Yellow Squash Ribbons".

 

1 large yellow squash

1 medum zucchini

1/2 cup diced onions (or sliced if you prefer)

1/2 cup diced bell peppers (or sliced if you prefer)

1 Tblsp. real butter

2 Tblsp. coconut oil

1 Tblsp. crushed cilantro

salt & pepper to taste.

 

Take your potato peeler and begin to "strip" the squash and zucchini, all the way down to the seed part. This will create long "ribbons".

 

In large skillet, put butter & oil and melt gently (don't burn!)

Add your "ribbons"...and then your onions, your peppers and cilantro.

Cook on low heat until everything is soft & tender and a bit brown.

Then add your salt & pepper

 

Works wonderful as a side, or if you want, put over rice.

 

We just love it!

 

Edited by Philbe

Share this post


Link to post
Share on other sites

Thought I'd share this with my friends..."Zucchini-Yellow Squash Ribbons".

 

I want to make it too! :laughkick:

 

was just getting ready to go out to garden to see what's for Supper tonight - now plans have changed seeing I have everything I need to make this great Dish!

Like the way of using 'ribbons' of fresh vegetables. :thumbs:

Share this post


Link to post
Share on other sites

AH...and I used the "middle" part of the veggies the next morning to make pancakes. I just shred them up & dump them in my pancake batter...Wahlah! Nothing's gone to waste but the very ends...

Share this post


Link to post
Share on other sites

Thanks Philbe. I've used zucchini and summer squash for a long time as a pasta substitute with tomato or other sauces. I have a french fry cutter that I use for them when I use them this way and I'm very careful that I just barely cook them so they stay a bit firm in or under the sauce. I've used a potato peeler on them as well but instead of cooking them I've sliced them right into bubbling hot sauce. They cook nice and fast that way.

 

I like your recipe too, can't wait to try them that way too. Oh, and yes, I use the inside portions in other recipes too. Not much goes to waste here either. LOL!

 

:bighug2:

Share this post


Link to post
Share on other sites
Guest
You are commenting as a guest. If you have an account, please sign in.
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

×

Important Information

By using this site, you agree to our Terms of Use.