Ingredients:
3 small zucchini
3 small carrots
2 scallions
1 tablespoon extra virgin olive oil
water ( or fat-free reduced-sodium broth)
1 clove garlic, minced
salt & freshly ground black pepper, to taste
1 dash lemon juice ( to taste)
1 -2 teaspoon fresh basil leaves, chopped or 1/4-1/2 teaspoon dried basil, to taste
1 tablespoon chives, chopped
Directions:
Cut the zucchini and carrots into very thin slices (the size of wooden matchsticks).
Cut the scallions into thin slices, including a little of the green.
In a medium-sized skillet, heat the oil.
Add the carrots and begin to saute, stirring frequently.
When they begin to soften, add the zucchini and scallions.
(Add a tablespoon or two of water or broth, if needed).
Since the heat should be rather high, do not add the garlic until the vegetables are almost done, or it may brown.
Season with salt and pepper and add lemon juice to taste when the vegetables are crisp-tender.
Sprinkle with basil and chives and serve immediately.
Servings: 6
Time preparation: 25 min.
Time total: 35 min.