CSA Week 6

Wow, I can't believe we've been getting fresh CSA veggies for 6 weeks already! This week, we got 2 yellow squash, 2 zucchini, 1 patty pan squash, green onions, carrots, peas, and swiss chard. Wow! Here is a delicious recipe I found that utilizes both zucchini and carrots together:

Shredded Zucchini and Carrot Saute with Garlic and Herbs

3	tablespoons olive oil
3	medium zucchini , rinsed, trimmed, shredded, and squeezed dry (see illustrations 1 and 2, below)
2	medium carrots , peeled and shredded
2	medium cloves garlic , minced
2	tablespoons minced fresh parsley leaves , or tarragon, basil, or mint
	Table salt and ground black pepper

Instructions

1. Heat oil in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini, carrot, and garlic; cook, stirring occasionally, until vegetables are tender, about 7 minutes. Stir in herbs and salt and pepper to taste. Serve immediately.