Zuke [S] 'Carrots, Garlic & Herbs

By Kwasome

A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors. Use any fresh herb on hand, varying the amount depending on its intensity. For instance, use two tablespoons of basil, parsley, or chives but just one tablespoon of oregano, thyme, or tarragon.

Ingredients

• 3 tablespoons olive oil
• 3 medium zucchini , rinsed, trimmed, shredded, and squeezed dry (see illustrations 1 and 2, below)
• 2 medium carrots , peeled and shredded
• 2 medium cloves garlic , minced
• 2 tablespoons minced fresh parsley leaves , or tarragon, basil, or mint

Details

Servings 4

Preparation

Step 1

Heat oil in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini, carrot, and garlic; cook, stirring occasionally, until vegetables are tender, about 7 minutes. Stir in herbs and salt and pepper to taste. Serve immediately.