Zested Carrot Zucchini Julienne

1. 1

   Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons.

2. 2

   Lay ribbons flat and cut lengthwise into 1/8-inch julienne.

3. 3

   In a non-stick skillet heat butter over moderately high heat until foam subsides and saute carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes.

4. 4

   Stir in almonds and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.