Guest guest Posted January 16, 2007 Report Share Posted January 16, 2007 Julienned Carrots And Zucchini 2 tablespoons virgin olive oil 1 pound carrots 1/4 teaspoon thyme, dried 3/4 teaspoon salt 1 1/2 pounds zucchini With a knife or mandolin, 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. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
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