Zucchini
Carrots and Zucchini with Basil
3 medium zucchini
2 tablespoons butter
2 tablespoons olive oil
6 young carrots
3 basil leaves; washed patted dry and chopped
Salt and pepper; to taste
Garnish:
Tomato wedges
Whole basil sprigs
Wash zucchini and cut into 1/4" strips. Put zucchini strips in colander; sprinkle with salt. Let stand 10 minutes to extract bitter juices. Meanwhile, melt butter in a heavy skillet. Add oil and heat. Rinse zucchini under running cold water and thoroughly pat dry.
Peel carrots and cut into 1/4" strips. Add carrots to skillet; sauté 6 to 7 minutes, stirring, over high heat, or until barely tender crisp. Turn heat down to medium and add zucchini. Cook, stirring, another 4 minutes. Remove from heat; stir in chopped fresh basil. Add salt and pepper.
Spoon onto heated serving platter. Garnish with tomato wedges and whole basil sprigs.
From www.justvegetablerecipes.com.