Directions:
- Using a vegetable peeler, cut zucchini and squash lengthwise to form ribbons, discarding inner seeded core of squash.
- Heat 1 T vegetable oil in a large nonstick skillet over moderately high heat until hot but not smoking.
- Add half of zucchini and squash ribbons; cook, tossing with tongs 1 minute.
- Transfer to a colander set over a bowl.
- Repeat with remaining 1 T vegetable oil and the ribbons.
- Let stand in colander 20 minutes to drain; transfer to serving bowl.
- Toss with juice and sesame oil; salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.74 Kcal (359 kJ) | ||
| Calories from fat | 45.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 8% | |
|---|---|---|---|
| Sodium | 19.67mg | 1% | |
| Potassium | 571.36mg | 12% | |
| Total Carbs | 8.11g | 3% | |
| Sugars | 3.52g | 14% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 3.4g | 7% | |
| Vitamin C | 34.9mg | 58% | |
| Iron | 0.9mg | 5% | |
| Calcium | 26.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 47.39 Kcal (198 kJ) | ||
| Calories from fat | 25.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 8% | |
|---|---|---|---|
| Sodium | 10.87mg | 1% | |
| Potassium | 315.78mg | 12% | |
| Total Carbs | 4.48g | 3% | |
| Sugars | 1.94g | 14% | |
| Dietary Fiber | 0.47g | 3% | |
| Protein | 1.88g | 7% | |
| Vitamin C | 19.3mg | 58% | |
| Iron | 0.5mg | 5% | |
| Calcium | 14.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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