Shredded Zucchini and Carrot Saute with Garlic and Herbs

Name: Shredded Zucchini and Carrot Saute with Garlic and Herbs
Yield: Serves 4
Ingredients: 3 tablespoons, olive oil; 3 , medium zucchini, rinsed, trimmed, shredded, and squeezed dry (see illustrations 1 and 2, below); 2 , medium carrots, peeled and shredded; 2 medium cloves, garlic, minced; 2 tablespoons, minced fresh parsley leaves, or tarragon, basil, or mint; , Salt and ground black pepper

Side Dishes
Vegetables
Vegetarian
Quick

Appears in Cook's Illustrated July/August 1995

A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors.

SERVES 4

TIME 20 minutes

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