1 c. carrots, sliced
2 tbsp. water
1 c. zucchini, sliced
1 tbsp. lemon juice
1/2 tsp. basil leaves

Combine carrots and water in 1-quart microwave-safe casserole. Cover with casserole lid. MICROWAVE (High) 4 to 5 minutes or until partially cooked. Add zucchini; cover. Microwave (High) 3 to 4 minutes or until just about tender. Drain. Sprinkle with lemon and basil; mix lightly. Makes about 3 servings. 30 calories each.