In a small saucepan, boil carrots in water to cover until half cooked, 3
to 4 minutes. Drain well. Heat butter or oil in a large shallow frying
pan. Add carrots, zucchini, and Greek HERB BLEND. Sauté over high
heat until carrots and zucchini are tender-crisp
Category
Greek HERB BLEND
Vegetarian
Zucchini
Servings
Makes 4 servings
Author
- 1/2 lb carrots, peeled and cut into julienne strips
- 2 medium zucchini, cut into julienne strips
- 1 Tbsp butter or oil
- 1 tsp SPICE BAZAAR Greek HERB BLEND