Julienned carrots and zucchini recipe is a dish made with julienned carrots and zucchini. The vegetables are cooked in a pan with oil and then served with a dressing or sauce.
WITH A KNIFE OR MANDOLINE, CUT CARROTS AND ZUCCHINI INTO 2 1/2 X 1/4SQUARE JULIENNE STRIPS.
HEAT OIL IN A SKILLET, OVER HIGH HEAT, ADD CARROTSAND COOK, STIRRING, FOR 2 MINUTES.
ADD ZUCCHINI, THYME, AND SALT.
COOK,STIRRING FOR 5 MINUTES OR UNTIL THE VEGETABLES ARE TENDER.
MAKES ABOUT 51/2 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.
Ingredients
Directions
WITH A KNIFE OR MANDOLINE, CUT CARROTS AND ZUCCHINI INTO 2 1/2 X 1/4SQUARE JULIENNE STRIPS.
HEAT OIL IN A SKILLET, OVER HIGH HEAT, ADD CARROTSAND COOK, STIRRING, FOR 2 MINUTES.
ADD ZUCCHINI, THYME, AND SALT.
COOK,STIRRING FOR 5 MINUTES OR UNTIL THE VEGETABLES ARE TENDER.
MAKES ABOUT 51/2 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.
