Zucchini and Carrots
- 1 lb. carrots, peeled
- 1 lb. zucchini, trimmed
- 4 Tbsp. butter, melted
- 1 Tbsp. fresh lemon juice
- salt and pepper to taste
Cut the carrots and zucchini into julienne strips. Steam carrots, covered, over boiling water for about 4 minutes or until crisp-tender. Transfer the carrots to a bowl. Steam the zucchini, covered, for about 2 minutes or until crisp-tender. Saute' the veggies, lemon juice and seasoning in the butter over moderate heat for 1 to 2 minutes or until veggies are heated through. Serves 8.
By Robin from Washington, IA
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