1 med. carrot cut julienne strip
1/2 med. zucchini
1 tbsp. butter
1 tbsp. Italian dressing
1/2 tsp. sesame seed (optional)
Dash bottled hot pepper sauce (optional)

In small saucepan, cook carrot in boiling water 5-7 minutes or until crisp tender.

In medium skillet cook zucchini and carrot strips in hot butter until zucchini is tender but not brown. Stir in Italian dressing, sesame seed and bottled hot pepper sauce. Heat through, gently tossing vegetables to coat.