Lemon Zucchini Ribbons With Roasted Red Pepper Sauce

1. 1

   Place the roasted pepper through the salt in a blender jar.

2. 2

   Puree until smooth.

3. 3

   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.

4. 4

   You should have 3 cups.

5. 5

   Use a mandoline instead of a peeler, if you have one.

6. 6

   Heat the oil in a large skillet over medium-high heat.

7. 7

   Add the zucchini ans rosemary and cook, stirirng, until slightly softened, about 2 minutes.

8. 8

   Stir in the lemon juice.

9. 9

   Divide the zucchini into 4 portions in small dishes.

10. 10

    Place a dollop or the red pepper puree in the center of each.

* Per serving · 4 servings · Values may vary.

No additional tips available.