Julienned carrots & zucchini

5 Servings

Ingredients

Quantity Ingredient
2 tablespoons VIRGIN OLIVE OIL
1 pounds CARROTS
¼ teaspoon THYME, DRIED
¾ teaspoon SALT
1½ pounds ZUCCHINI

Directions

WITH A KNIFE OR MANDOLINE, CUT CARROTS AND ZUCCHINI INTO 2½" X ¼" SQUARE JULIENNE STRIPS. HEAT OIL IN A SKILLET, OVER HIGH HEAT, ADD CARROTS AND COOK, STIRRING, FOR 2 MINUTES. ADD ZUCCHINI, THYME, AND SALT. COOK, STIRRING FOR 5 MINUTES OR UNTIL THE VEGETABLES ARE TENDER. MAKES ABOUT 5 ½ CUPS. EACH ONE CUP SERVING = 65 CALORIES, 4 g FAT, 229 mg SODIUM, 0 CHOL. PREP TIME = 30 MINUTES, COOKING TIME = 7 TO 10 MINUTES.

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