2 teaspoons olive oil
4 large carrots, scraped and made into strips
4 small zucchini, sliced very thin
kosher salt and fresh black pepper to taste
Parmesan cheese for serving

Heat a large (12-inch) non-stick skillet over medium-high heat until hot. Add the oil and heat for 10 seconds. Add the carrots and zucchini, and cook, stirring and tossing often with tongs, until the vegetables are al dente, 3-5 minutes. Season with salt and pepper, sprinkle with Parmesan, and serve.

Makes 4-6 servings.
 
Note: I've found yellow (like crook-neck) squash has too many seeds and too much moisture to work well when cut in thin strips. This summer I'll use yellow zucchini for a beautiful 3-color dish.
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