Ingredients:
3 Zucchini, medium size
1 Carrot
1 Tablespoon Olive Oil
1 Pinch Salt and Pepper
1 Tablespoon Lemon Juice
1 Tablespoon Chopped Italian Parsley
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Wash and dry zucchini and carrot.
Trim off tips and ends.
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Set up food processor with shredding blade.
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Slice zucchini and carrot as long as you can, still allowing them to fit into the feeding tube lengthwise.
This will give you the longest shred possible.
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Shred zucchini and carrot.
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Place oil into a large fry pan.
Heat oil until hot but not smoking.
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Add vegetables to the pan.
Let them just sit there for about a minute.
Sprinkle with salt and pepper.
Toss and stir a couple times and let cook another minute.
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Add tomatoes to the pan and mix a couple more times.
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Add lemon and parsley to the pan.
Mix a couple times and serve.
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