Carrots and Zucchini Saute

1 lb. carrots, peeled and sliced into julienne strips
1 Tablespoon oil
1 lb. zucchini, cut into julienne strips
½ teaspoon Italian seasoning
1 glove garlic minced
½ teaspoon salt
¼ teaspoon pepper
In a large nonstick skillet, sauté carrots in oil for 10 minutes. Add zucchini and garlic and sauté 10 minutes longer or until vegetables are tender and crisp. Sprinkle with seasoning, pepper and salt.