Carrots and Zucchini with Basil
From The American Institute for Cancer Research

3 small zucchini, unpeeled
3 small carrots, unpeeled
2 scallions, thinly sliced
1 Tbsp. olive or oil
1 clove garlic, minced
salt and freshly ground pepper
lemon juice
1 Tbsp. fresh chives, chopped (1/2 Tbsp. dried)
1-2 tsp. fresh basil leaves, chopped (1/2 - 1 tsp. dried)

Cut zucchini and carrots into thin pieces the size of matchsticks. Cut scallions into thin slices, using some of the green part. (Reserve the rest of the green scallion for another use, such as salads.)

In a medium skillet, heat the margarine or oil on medium-high heat. Add the carrots and sauté, stirring frequently.

When carrots begin to soften, add zucchini and scallions. Add garlic when vegetables are almost done, stirring frequently to prevent browning.

Season with salt and pepper and add a dash of lemon juice when vegetables are crisp-tender.

Sprinkle with basil and chives and serve at once.

Makes 4 servings, each containing 67 calories and 3 grams of fat.