Zucchini Ribbons with No-Cook Tomato Sauce

116 Calories
1 serving

Per Serving
Calories: 116
Protein: 7g
Total Fat: 1g
Sat Fat: 0g
Trans fat: 0g
Cholesterol: 0mg
Carbs: 25g
Dietary Fiber: 8g
Sodium: 36mg

INGREDIENTS

• 3 Medium Roma tomatoes (about 10 ounces), diced
• 1/4 cup shredded fresh basil
• 1 tablespoon minced garlic
• 2 teaspoons cider vinegar. or to taste
• pinch of hot pepper flakes
• Salk and freshly ground black pepper to taste
• 2 (6 to 8- ounce) zucchini
• 1 tablespoon freshly grated Parmesan or reduced-fat feta cheese (optional)

INSTRUCTIONS:

1. Combine the tomatoes, basil, garlic, vinegar, hot pepper flakes, salt, and black pepper in a large bowl
2. Trim the ends off the zucchini. Cut a thin slice of peel from the two opposite sides of each zucchini using a sharp knife or a mandoline, cut each zucchini lengthwise into thin slices. Don’t worry if some slices break or are slightly uneven. Stack the slices into piles and cut lengthwise down the middle
3. Bring 2 to 3 inches of water to a boil in a pot with a steamer basket ( the water should not touch the bottom of the basket). Spread the zucchini in the basket and coer the pot. Steam for about 3 minutes, until the zucchini is just crisp-tender. Immediately toss zucchini with the sauce and serve
4. Sprinkle the cheese on top if desired

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