Julienned Carrots And Zucchini Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: VIRGIN OLIVE OIL,
3/4 tsp: SALT,
1 lbs: CARROTS,
1 1/2 lbs: ZUCCHINI,
1/4 tsp: THYME, DRIED
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Vegetables