Ingredients:

• 1 medium zucchini (about 1 1/2 cups after cutting)
• 1 large carrot (about 1 1/2 cups after cutting)
• 1 teaspoon olive or vegetable oil (or use cooking spray)
• Optional: 1/4 teaspoon pepper, dash salt

1. Wash hands.
2. Wash zucchini and peel carrot; cut off ends. Using a vegetable peeler, shave the zucchini and carrot into ribbons by moving the peeler back and forth.
3. Heat the oil in a large skillet over medium heat. (Or lightly coat pan with cooking spray.)
4. Add the vegetable ribbons, stir; cover with a tight-fitting lid and cook for 2 to 3 minutes, or until vegetables are tender but not overcooked.
5. Remove from heat, add pepper and salt, if desired, and serve immediately.

TIP -- Colorful. Low in calories. Fun to make and eat. What more could you want from a vegetable? Zucchini is available year around. Look for medium size fruit with skin that is shiny and free of pitting. It may look scratched, but shouldn’t have soft spots.

In the kitchen with Liz ... preparing vegetable ribbons