2 doz. sm. carrots
2 tsp. dried whole dill weed
Dash of pepper
1/4 c. butter, melted and divided
8 med. zucchini, cut into 1 inch slices
1/4 tsp. salt
Dash of pepper
Parsley sprigs

Place carrots in a small amount of boiling salted water in a large saucepan; cook 15 to 20 minutes or just until tender. Drain. Sprinkle with dill weed and a dash of pepper; toss gently. Pour 2 tablespoons melted butter over carrots.

Arrange zucchini in a steaming rack. Place over boiling water; cover and steam 6 to 8 minutes. Place zucchini in a serving dish. Pour remaining 2 tablespoons melted butter over zucchini; sprinkle with salt and a dash of pepper. Stir gently and set aside.

Arrange carrots in a spoke pattern around outer edges of a large platter; place serving dish of zucchini in center of platter. Garnish with parsley. Yield: 12 servings.