Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Carrots; peeled |
| 1 medium | Zucchini; ends trimmed |
| 1 teaspoon | Olive oil |
| ⅛ teaspoon | Ground nutmeg |
| ⅛ teaspoon | Thyme |
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