Zested Carrot Zucchini Julienne Recipe

Zested Carrot Zucchini Julienne Recipe

  • 1 large carrot
  • 1 large zucchini
  • 1/2 tablespoon unsalted butter
  • 1 teaspoon freshly grated orange zest
  • 1/2 teaspoon freshly grated lemon zest
  • 2 tablespoons slivered almonds, toasted
  1. Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise into 1/8-inch julienne. In a non-stick skillet heat butter over moderately high heat until foam subsides and sauté carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes. Stir in almonds and season with salt and pepper.
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