Zucchini and carrots are two vegetables that the little one will eat. I julienne the zucchini and use a vegetable peeler to make long carrot ribbons. Then I saute the long strips and ribbons in olive oil and butter until they soften and transform into a fantastical vegetable "pasta". It is so simple, colorful and fun for the little one to twirl and swirl around the tines of a fork. Zucchini and carrot ribbons are one of my go-to vegetables and are guaranteed to be eaten at our family table without hesitation. So if you come across a plethora of summer squash this late in the season, give them a saute in butter and bid them farewell until the next.
Zucchini and Carrot Ribbons
Yellow Crookneck Squash can be substituted for the zucchini or you can use a combination of both zucchini and crookneck. Thinly sliced yellow onion works well in this recipe too. Play with the flavors and textures and find a combination that suits your family's taste.
2 zucchini squash
4 small carrots
1 tablespoon extra virgin olive oil
1/2 tablespoon of butter
salt & pepper
- Julienne the zucchini making long, thin matchsticks using a knife (like me-old school) or a mandolin (fancy, schmancy.) Set aside. With a hand held vegetable peeler, peel long, curly ribbon-like strips from the carrots.
- Place a saute pan over medium heat and add olive oil to pan once it is hot. Swirl the oil around the pan until it is heated. Add the vegetables. Stir and allow them to sweat a bit, about 2 minutes. Add salt and pepper. Cook for 2-5 minutes longer, depending on the preferred texture. (the little one prefers them limp like noodles, so I acquiesce. I'm more of an al dente girl myself )
- Finish with a dot of butter and a final seasoning of salt and pepper.