Recipe: Carrots, Zucchini, and Basil

CARROTS, ZUCCHINI, AND BASIL

3 small zucchini
3 small carrots
2 scallions
1 Tbsp. extra virgin olive oil
Water or fat-free, reduced-sodium broth
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
Dash of lemon juice, or to taste
1 to 2 tsp. fresh basil leaves, chopped (or 1/4-1/2 tsp. dried), to taste
1 Tbsp. chives, chopped

Cut the zucchini and carrots into very thin slices (the size of wooden matchsticks). 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 saut , stirring frequently. When they begin to soften, add the zucchini and scallions. (Add a tablespoon or two of water or broth, 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 salt and pepper and add lemon juice to taste when the vegetables are crisp-tender. Sprinkle with basil and chives and serve immediately.

Makes 6 servings

Per serving: 41 calories, 2 g. total fat (0 g. saturated fat), 5 g. carbohydrate, less than 1 g. protein, 1 g. dietary fiber, 21 mg. sodium.

Source: the American Institute for Cancer Research