Title: Carrot, Zucchini and Potato Shreds
Categories: Diabetic Side Vegetable
Yield: 4 Servings

2		Baking potatoes; peeled
2	sm	Carrots; peeled
2	md	Zucchini;
2	tb	Butter; =OR=-
2	tb	Margarine;
1	ts	Dried basil;
		Salt
		Black Pepper; freshly ground

Grate the potatoes. Rinse with cold water, drain well and pat dry. Grate the carrots and zucchini and combine with the potatoes, Melt the butter in a large skillet on medium-high heat. When sizzling, add the vegetables and saute for 2 minutes. Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender. Season with salt and pepper. Source: Fast & Fresh by Lucy Waverman Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE(YEA! RIGHT! You know me by now, CUT BACK ON THE FAT.) (right at this monent I think zuccini is a freeby. I am very excited to try this one and SOON)

From the collection of Karen Deck Reposted 4 you and yours via Nancy O'brion and her Meal-Master

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