Pretty much like the title says.  Strips of Zucchini and Carrots, server in a cabbage leaf for added flair.

Ingredients

• ¾ pound Unpeeled zucchini, cut into ¼ inch julienne strips
• ¾ pound Carrots cut into ¼ inch julienne strips
• ½ cup Unsalted butter, melted
• Salt and pepper to taste

Directions

• Arrange carrots in a vegetable steamer over 1 inch boiling water; put zucchini on top of carrots and steam until the vegetables are crisp-tender.  Transfer to a heated dish, toss with butter and season.  For a variation, steam vegetables with 2 tablespoons melted butter and a pinch of thyme.  Serve in a red cabbage leaf.

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