From: calliope,.NY

Herbed Carrots and Zucchini

* 1/4 cup olive oil
* 6 large shallots, minced...or use red onion
* 3 lbs. carrots, shredded...(food processor)
* 2- lbs. zucchini, shredded...(food processor)
* 4 Tbsp. chopped fresh mint (or 2 Tbsp. dried)
* 1 Tbsp. chopped fresh Italian parsley
* 1 Tbsp. chopped fresh sage (or 1 tsp. dried)...or use oregano
*juice from one fresh lemon
* salt and black pepper to taste
* one "brick" of feta cheese...crumbled and added just before serving

Heat oil and cook shallots 3 minutes or until soft but not brown. Add the carrots. Cover and cook gently, stirring often, until crisp carrots are tender, about 3 minutes. Add zucchini and cook, uncovered, another 2 minutes. Toss with herbs, lemon, then salt and pepper to taste. Put in a serving bowl and toss with the feta cheese.