3/4 lb. carrots (3 lg. ones)
3/4 lb. zucchini (2 med.)
2 tbsp. oil or butter
Salt & pepper (opt.)
1 tbsp. chopped fresh parsley or parsley flakes

Cut carrots and zucchini into matchstick strips. Cook them separately in plenty of boiling water, until tender, about 5 minutes for carrots and 3 minutes for zucchini, drain.

In large frying pan, heat oil or butter over medium heat. Add vegetables, salt and pepper, heat until warmed through. Serve sprinkled with parsley.