Veggie -Ribbon Toss

1. 1

   Use a potatoe peeler cut carrots and zucchini into long ribbons.

2. 2

   Reserve separately.

3. 3

   In a large nonstick pan cook pecans over medium -high heat until toasted, 3-4 minutes.

4. 4

   Remove from pan and reserve.

5. 5

   In the same pan heat oil over med-high heat add garlic and seasoning, cook 2 minutes stirrng occasionally.

6. 6

   Add carrots and 1/2 cup water, reduce heat and cook until nearly tender, about 8 minutes.

7. 7

   Add zucchini Cover and cook till tender, about 4 minutes.

8. 8

   Remove from heat and stir in peacans and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.