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Add a photoRaciónes: 5
Ingredientes
- 2 Tbsp. VIRGIN Extra virgin olive oil
- 1 lb CARROTS
- 1/4 tsp THYME, Dry
- 3/4 tsp SALT
- 1 1/2 lb ZUCCHINI
Direcciones
- WITH A KNIFE Or possibly MANDOLINE, CUT CARROTS AND ZUCCHINI INTO 2 1/2" X 1/4" SQUARE JULIENNE STRIPS. HEAT OIL IN A SKILLET, OVER HIGH HEAT, Add in CARROTS AND COOK, STIRRING, FOR 2 Min. Add in ZUCCHINI, THYME, AND SALT. COOK, STIRRING FOR 5 Min Or possibly Till THE VEGETABLES ARE TENDER.
- MAKES ABOUT 5
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 5 servings | |
| Calories 102 | |
| Calories from Fat 51 | 50% |
| Total Fat 5.83g | 7% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 418mg | 17% |
| Potassium 598mg | 17% |
| Total Carbs 12.1g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.06g | 4% |
| Protein 2.32g | 4% |
