Title: Julienned Carrots and Zucchini
Categories: Vegetable
Yield: 5 Servings
| 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.