3 small zucchini
3 small carrots
2 scallions
1 T. extra virgin olive oil
water
1 clove garlic, minced
black pepper, to taste
2 t. lemon juice, to taste
½ t. dried basil
1 T. chives, chopped
Cut the zucchini and carrots into very thin slices. Cut the scallions into thin slices, including a little of the green. In a medium-sized skillet, heat the oil. Add the carrots and begin to sauté, stirring frequently. When they begin to soften, add the zucchini and scallions. Add a tablespoon or two of water, if needed. Since the heat should be rather high, do not add the garlic until the vegetables are almost done, or it may brown. Season with pepper and add lemon juice to taste when the vegetables are crisp-tender. Sprinkle with basil and chives and serve immediately.
Makes 6 servings.
Nutrition Information: 40 calories; 2.5 g fat; 0 mg cholesterol; 25 mg sodium; 4 g carbohydrates; 1 g fiber; and 1 g protein.