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Zucchini Ribbon and Spinach Saute

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"Serving this dish with fresh grilled fish is a perfect combination. Zucchini can be grilled, fried, sauteed, or eaten raw in a salad. I grew up eating zucchini and eggs for breakfast, and now I just love making pasta with this versatile vegetable!"
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Ingredients

25 m servings 112
Original recipe yields 4 servings

Directions

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  1. Heat olive oil in a large skillet over medium heat. Add zucchini and garlic to the hot oil. Use tongs to turn zucchini and garlic to coat with oil, about 30 seconds. Stir in spinach and cook 2 minutes. Add basil, sunflower seeds, salt, and pepper and cook until softened, about 2 minutes. Transfer to a large platter and drizzle with extra-virgin olive oil before serving.

Footnotes

  • Cook's Notes:
  • A mandoline works great for creating ribbons, but a vegetable peeler is also a wonderful tool in the kitchen. You may want to discard the first few as it will be the green only from the zucchini's skin.
  • You can also find this recipe in my cookbook, Paleo Italian Cooking.

Nutrition Facts


Per Serving: 112 calories; 10.4 3.9 2.2 0 599 Full nutrition

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