- 1 pound carrots, thinly sliced
- 2 tablespoons butter
- 1 small onion, sliced and separated into rings
- 2 small zucchini, cut into 1/4-inch slices
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, saute carrots in butter for 4-5 minutes or until crisp-tender. Add the onion; cook for 1 minute. Stir in the remaining ingredients. Cover and cook for 4-5 minutes or until vegetables are crisp-tender. Yield: 4 servings.
Originally published as Zucchini 'N' Carrot Coins in Taste of Home June/July 2001, p13
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