Julienne Zucchini and Carrots

Submitted by on Thursday, November 6, 2008 23:57
Posted in category Sides and Salads

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


  • 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


    • 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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