5-6 carrots, peeled & sliced thin
2 tbsp. butter
1/4 c. thinly sliced onion
2 sm. zucchini, sliced thin
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. dried basil

In medium saucepan, over medium heat, cook carrots in butter, stirring occasionally, about 5 minutes. Add onions, cook and stir 1 minute. Add zucchini, cook, stirring and shaking pan, 1 minute. Add salt and pepper, cover and cook until vegetables are desired tenderness. Stir in basil.