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Julienned Carrots And Zucchini

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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.

 

 

 

 

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