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Zucchini Carrot Stir-Fry

Guest Author - Sandy Moyer

Zucchini Carrot Stir-Fry


This healthy summer side dish combines fresh summer vegetables and garlic.

  • 2 large carrots
  • 3 small zucchini
  • 1/4 cup olive oil
  • 3 garlic cloves, crushed
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt

Preparation -
Peel the carrots. Cut the carrots into thin strips. Cut the strips into 1" pieces; set aside. Peel the zucchini. Cut the zucchini into thin strips. Cut the strips into 1" pieces; set aside. In a wok or a large skillet, heat the olive oil over medium heat. Add the carrots and stir-fry for about 2 minutes. Cover and simmer for about 2 minutes or until the carrots are barely crisp. Add the zucchini and crushed garlic. Stir-fry over medium-high heat for about 3 to 4 minutes or until the carrots are tender and the zucchini is tender-crisp. You can adjust the cooking time according to how tender you want the vegetables to be. Add salt and pepper, stir, then serve immediately.


Click HERE for more zucchini recipes.




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Stonewall Kitchen, LLC


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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