Zucchini Carrot Saute

Now You’re Cooking, Connecticut! p. 176

2 tablespoons butter or margarine

4 cups shredded zucchini

2 cups shredded carrots

½ teaspoon cinnamon

Dash of nutmeg (optional)

Salt to taste

The co-op was out of zucchini so I substituted yellow squash - with sunny, cheerful results!

In a large skillet melt butter (less can be used if using a non-stick pan). Add zucchini then carrots. Cover and simmer a few minutes. (The zucchini will make its own juice.) Sprinkle with cinnamon, nutmeg and sparingly with salt to taste. Toss ingredients in pan and cook gently until tender but still firm. 

Don't let it turn to soup. It's too delicious for that.

A nice, spicy way to serve zucchini. NOTE: The carrots will give this dish a sweet taste and the zucchini will really shrink in size when cooked—be careful not to over cook.

Served with a little venison sausage from a generous hunter friend of ours.

My Rating: 5/5 "This is incredible. The consistency of the shredded veggies is comforting to chew. The spice blend makes the dish singular and almost dessert-like. It was a wonderful complement to meat, and really would do well with anything savory."