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  Recipe Home » Vegetables » Julienned Carrots & Zucchini
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  Julienned Carrots & Zucchini
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 161
Ingredients:
2 tbsp VIRGIN OLIVE OIL
1 lb CARROTS
1/4 tsp THYME, DRIED
3/4 tsp SALT
1 1/2 lb ZUCCHINI
Instructions:
WITH A KNIFE OR MANDOLINE, CUT CARROTS AND ZUCCHINI INTO 2 1/2" X 1/4"
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 1/2 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.
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