Julienned carrots and zucchini
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | VIRGIN OLIVE OIL |
| 1 | pounds | CARROTS |
| ¼ | teaspoon | THYME, DRIED |
| ¾ | teaspoon | SALT |
| 1½ | pounds | ZUCCHINI |
Directions
WITH A KNIFE OR MANDOLINE, CUT CARROTS AND ZUCCHINI INTO 2½" X ¼" 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 ½ 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.