Lemon Zucchini Ribbons With Roasted Red Pepper Sauce

Submitted by zeldaz51

"This could also be a side dish, or you could serve the ribbons with a marinara sauce. Press down hard with the peeler to get even ribbons. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 vegetable, 1/2 fat."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 red bell pepper, roasted (jarred is fine)
• 29.58 ml water
• 14.79 ml tomato paste
• 1 garlic clove
• 1.23 ml sugar
• 0.61 ml ground red pepper
• salt
• 1 medium zucchini
• 9.85 ml olive oil
• 1.23 ml dried rosemary, crumbled
• 4.92 ml fresh lemon juice

directions

1. Place the roasted pepper through the salt in a blender jar. Puree until smooth.
2. Slice off the ends of the squash, cut it in half lengthwise,and use a SHARP vegetable peeler to cut it into long, thin ribbons, going perpendicular to the cut side. You should have 3 cups. Use a mandoline instead of a peeler, if you have one.
3. Heat the oil in a large skillet over medium-high heat. Add the zucchini ans rosemary and cook, stirirng, until slightly softened, about 2 minutes. Stir in the lemon juice.
4. Divide the zucchini into 4 portions in small dishes. Place a dollop or the red pepper puree in the center of each.