New Taste Journal
Whole Grain · Whole Food · Big Flavors
Zucchini and Carrots
3 Zucchini, medium size
1 Tablespoon Olive Oil
or any tomato sauce
1 Pinch Salt and Pepper
1 Tablespoon Lemon Juice
1 Tablespoon Chopped Italian Parsley
Wash and dry zucchini and carrot.
Trim off tips and ends.
Set up food processor with shredding blade.
Slice zucchini and carrot as long as you can, still allowing them to fit into the feeding tube lengthwise.
This will give you the longest shred possible.
Shred zucchini and carrot.
Place oil into a large fry pan.
Heat oil until hot but not smoking.
Add vegetables to the pan.
Let them just sit there for about a minute.
Sprinkle with salt and pepper.
Toss and stir a couple times and let cook another minute.
Add tomatoes to the pan and mix a couple more times.
Add lemon and parsley to the pan.
Mix a couple times and serve.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.