SAUTEED JULIENNED SUMMER VEGETABLES

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!

This goes great with anything you grill, but I especially love serving this as a side to fish. It almost feels like you’re eating noodles, maybe you can call them “zoodles”.

The trick to quickly cutting the vegetables into thin long strips is to use a mandolin with a julienne blade. You could also do this with a sharp knife if you have serious knife skills, but I say splurge on a mandolin. My mandolin is from OXO, I’ve had it a few years and I get so much use out of it. I basically run the vegetables through the mandolin until I get the center where the seeds are, then I turn it. The carrots are a bit tougher to cut, so sometimes I just buy a bag of pre-shredded carrots. Once the cutting is done, it takes less than 4 minutes to cook, or vegetables that are tender crisp like al dente pasta.

SAUTEED JULIENNED SUMMER VEGETABLES

1 Freestyle Points 

66 Calories

COOK TIME :6 mins

YIELD : 4

COURSE : Side Dish

CUISINE : American

INGREDIENTS

• 1 tablespoons extra virgin olive oil
• 1/4 cup red onion, diced
• 3 cloves garlic, minced
• 8 oz zucchini, cut into julienne strips (with a mandolin)
• 8 oz yellow squash, cut into julienne strips (with a mandolin)
• 4 oz 1 medium carrot, cut into julienne strips (with a mandolin)
• salt and fresh cracked pepper, to taste

INSTRUCTIONS

Get the full instruction @skinnytaste.com

Share this post