Title: Julienned carrots and zucchini
 Categories: Vegetables
      Yield: 5 Servings
 
      2 tb VIRGIN OLIVE OIL
      1 lb CARROTS
    1/4 ts THYME, DRIED
    3/4 ts SALT
  1 1/2 lb ZUCCHINI
 
  WITH A KNIFE OR MANDOLINE, 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. EACH ONE CUP SERVING = 65 CALORIES, 4
  g FAT, 229 mg SODIUM, 0 CHOL. PREP TIME = 30 MINUTES, COOKING TIME =
  7 TO 10 MINUTES.