Zucchini and Carrots With Garlic and Herbs |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I 'adopted' this recipe in August 2005. I have made it and think it is a great recipe as written. I hope you like it as much as I did. I also found it went well with a little lite sour cream spooned on top of each serving for a change. I suggest cutting the zucchini a bit larger than the carrots, since it cooks faster. Substitute dried herbs if you don't have fresh. Ingredients:
1 tablespoon olive oil |
1/2 lb carrot, cut into fine julienne strips |
1/2 lb zucchini, cut into fine julienne strips |
1 teaspoon finely chopped garlic |
salt and pepper, to taste |
1 tablespoon finely chopped fresh parsley |
1 tablespoon finely chopped fresh basil leaf |
1 tablespoon finely chopped fresh oregano |
Directions:
1. Heat olive oil in a large skillet over moderate heat.
2. Add carrots, zucchini and garlic.
3. Cook, stirring occasionally, for about 5 minutes or until just barely tender.
4. Season with salt and pepper.
5. Stir in fresh herbs.
6. Serve immediately.
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