3/4 lb. carrots
3/4 lb. zucchini
2 tbsp. oil or butter
Salt and pepper
1 tbsp. chopped fresh parsley

Cut carrots and zucchini into matchstick strips. Cook them separately in plenty of boiling salted water until tender, about 5 minutes for the carrots and 3 minutes for the zucchini, and drain. In a large frying pan, heat the oil or butter over medium heat. Add the vegetables, 1 teaspoon salt and 1/4 teaspoon pepper and heat until warmed through. Serve sprinkled with parsley.