(Makes 2 to 4 servings)
2 medium green zucchini
2 medium yellow zucchini
1 tablespoon (15 ml) olive oil
2 small cloves garlic, peeled and sliced
1/2 teaspoon (2.5 ml) sea salt
1/8 teaspoon (.625 ml) pepper
1 to 1 1/2 tablespoons coarsely chopped parsley
Thinly slice the zucchini using a vegetable peeler. Trim the ends then run the peeler down the length of the zucchini until reaching the seeds. Rotate the zucchini and slice the ribbons until only the seeds remain. Discard the seeds.
Heat a frying pan over medium heat. Add the olive oil and garlic. Stir and cook until the garlic has softened but not browned. Remove the garlic slices from the oil.
Add the zucchini ribbons, salt, and pepper to the frying pan. Toss and cook 3 to 4 minutes or until the vegetable ribbons are tender but not soft.
Just before serving add the parsley and toss to coat the ribbons.
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