Carrot And Zucchini Saute

1. 1

   Slice the carrots and zucchini about 1/4 inch thick.

2. 2

   Melt the butter in a frying pan over medium heat; stir in carrots and cook 2 minutes, then stir in the zucchini, garlic, rosemary, salt and pepper to taste.

3. 3

   Stir until zucchini is heated through, then add 1 or 2 teaspoon water and cover pan.

4. 4

   Cook over medium heat until carrots are barely fork tender, shaking pan and stirring occasionally.

5. 5

   Don't overcook; a little crunch won't hurt.

6. 6

   Stir in capers, if used, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.