Recipe Category: Vegetable 

Portion Size: ½ cup carrot and zucchini mixture Yields: 8 servings

Ingredients	Notes:
2 cups carrots,	Washed, peeled and sliced into julienne strips
1 tablespoon oil
2 cups zucchini	Washed, trimmed and cut into julienne strips
½ teaspoon Italian seasoning
1 clove garlic, minced	Washed, peeled and minced
½ teaspoon salt
¼ teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large nonstick skillet, sauté carrots in oil for 10 minutes.
2	Add zucchini and garlic and sauté 10 minutes longer or until vegetables are tender and crisp.	Cook until internal temperature reaches 135°F.
3	Sprinkle with seasoning, pepper and salt.

Variations: Carrots can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor. 

Carrots, glazed: For glazed carrots increase to 4 cups and omit zucchini. Add 2 tablespoons brown sugar. Omit Italian seasoning and garlic. 

Carrots, glazed with fennel: substitute fennel for zucchini. Add 2 tablespoon maple syrup. Omit Italian seasoning.