Sauteed Vegetable Ribbons

1. 1

   With peeler, slice carrots and zucchini into ribbons or strips; set aside.

2. 2

   In 12-inch nonstick skillet, melt Imperial Spread over medium-high heat and cook onion 3 minutes or until golden. Add carrots, salt and ginger and toss to coat. Cook, stirring frequently, 1 minute. Add zucchini and cook, stirring frequently, 4 minutes or until vegetables are crisp-tender.

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