3 lg. carrots, peeled & cut into strips 2" long by 1/2" thick (2 c.)
1/4 c. water
1 chicken bouillon cube, crushed
3/4 lb. zucchini, washed, trimmed, cut same size of carrots

In 1 1/2 quart round casserole, mix carrots with 1/4 cup water and the chicken bouillon cube. Cover and cook 3 to 5 minutes. Arrange zucchini on top of carrots. Cover and cook 1 1/2 to 2 1/2 minutes, stir, recover and cook 1 1/2 to 2 1/2 minutes longer until vegetables are crisp tender. Let stand 2 to 3 minutes before serving. 4 servings.