ZESTED CARROT ZUCCHINI JULIENNE

Can be prepared in 45 minutes or less.

1 large carrot
1 large zucchini
1/2 tablespoon unsalted butter
1 teaspoon freshly grated orange zest
1/2 teaspoon freshly grated lemon zest
2 tablespoons slivered almonds, toasted

Using a mandoline or other hand-held slicer, cut carrot and zucchini
lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise
into 1/8-inch julienne. In a non-stick skillet heat butter over
moderately high heat until foam subsides and sauté carrot, zucchini, and
zests, stirring, until vegetables are tender, about 3 minutes. Stir in
almonds and season with salt and pepper.

Serves 2.

Archived from group: alt>food>diabetic