Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb VIRGIN OLIVE OIL
1 lb CARROTS
1/4 ts THYME, DRIED
3/4 ts SALT
1 1/2 lb ZUCCHINI

WITH A KNIFE OR MANDOLINE, CUT CARROTS AND ZUCCHINI INTO 2 1/2" X 1/4"
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 1/2 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.

Browse by categories