Zucchini with Carrots and Lemon

I am always looking for new ways to use vegetables at this abundant time of year. This last week’s CSA bag from La Nay Ferme had several zucchini and I made this tasty sauté using carrots, garlic, and lemon. I dislike mushy zucchini so I cooked it just long enough to be fork tender, but still have a little chew (maybe the term al dente could be applied to vegetables as well as pasta). I have a fun julienne vegetable peeler that I used for the carrots. They are in long, thin strands that are visually appealing, and it also helps them cook faster. You can grate the carrots if you need to. I find that my children are less likely to want leftover vegetables several days in a row, so I made fresh pita bread, puréed the leftover vegetables with a little olive oil, and served it as a dip with the pita. It disappeared quickly.

Zucchini with Carrots and Lemon
1/4 c. extra virgin olive oil
4 cloves garlic, chopped
2 organic carrots, shredded (1-1/2 c.)
3 c. cubed zucchini (unpeeled)
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
2 sprigs fresh thyme
zest of half a lemon
1 tsp. fresh lemon juice or more to taste

Heat oil in a frying pan on medium heat. When hot add chopped garlic and sauté 1 minute until soft but not brown. Add carrots and cook 5 minutes, uncovered until the carrots begin to wilt and are golden around the edges. Add zucchini, salt and pepper, thyme, lemon zest, and juice. Cook 5-7 minutes until zucchini is crisp tender. Serves 4-5.

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