3/4 lb. carrots (about 3 lg.)
3/4 lb. zucchini (about 2 med.)
2 tbsp. oil or butter
Salt
Pepper
1 tbsp. chopped fresh parsley

Cut the 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 beat until warmed through. Serve sprinkled with parsley.