|3 mediums||Carrots; peeled|
|1 medium||Zucchini; ends trimmed|
|1 teaspoon||Olive oil|
|⅛ teaspoon||Ground nutmeg|
Shred carrots and zucchini on the coarse side of a grater. In a medium-size skillet, heat oil over medium-high heat. Stir in vegetables, nutmeg and thyme. Cook 3 to 4 minutes, stirring occasionally, until vegetables are wilted. Makes 2 servings.
Posted to recipelu-digest by soulvision@... (Rhonda R. Selby) on Feb 04, 1998
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