3/4 c. water
1/3 c. butter
1 tbsp. sugar
4 1/2 c. shredded zucchini, about 1 1/2 lb.
3 c. shredded carrots, about 1 1/2 lb.
3 c. shredded parsnip, about 1 1/2 lb.

In 5 quart Dutch oven or saucepan, in boiling water, heat all ingredients to boiling. Cover and simmer about 5 minutes until vegetables are tender-crisp, stirring occasionally.

For crispier vegetables, bake above at 350 degrees for 20 minutes.