Carrots and summer squash are rich in plant chemicals that support healthy vision. Serve this alongside grilled fish for dinner, or top it with a poached egg and enjoy some vegetables for breakfast.
Yield: 4 servings
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
- 3 ½ cups shredded zucchini
- 1 tbsp extra virgin olive oil
- ¼ cup diced yellow onion
- ½ cup shredded carrots
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp salt
- ¼ tsp smoked paprika
- Cilantro for garnish
Directions
Shred the zucchini using a food processor. Work in batches and squeeze the shredded zucchini over the sink to eliminate excess water. Set the zucchini aside.
Heat the olive oil in a large skillet over medium-high. Add the onion and cook for 3 minutes until they begin to soften. Add the carrots and cook 1 more minute. Add the zucchini and cook 5 minutes until the vegetables are cooked through and begin to brown.
Add the coriander, cumin, salt and smoked paprika. Stir well. Sprinkle with chopped cilantro, and serve warm.