Yield: 6 Servings
|EVA ESTES BXGT29B|
|1½ teaspoon||Wine vinegar or lemon juice|
|Mixed herbs (opt)|
Install medium slicer and feed zucchini into tube. Remove sliced zucchini and set aside. Put oil, vinegar, salt, pepper and mixed herbs in work bowl. Peel carrots and put through shredding disk. Toss lightly with dressing. Mound shredded carrots on thinly sliced zucchini and chill.