2 large carrots, peeled
3 large zucchini, peeled
3 large yellow squash, peeled
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons minced fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lime, juiced (about 1 Tbsp lime juice)
|Prep: Peel vegetables|
|Prep: Chop parsely|
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes.
Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice. Cook for 6 to 10 minutes.