2 cups julienne cut carrots
1 cup celery
1/4 cup onion butter
1 cup zucchini

Sauté carrots and celery in onion butter in large skillet over medium heat three minutes. Stir in zucchini; cook covered over low heat until veggies are crisp tender, about 3 minutes longer.

Onion Butter:

1 cup butter
1 envelope onion soup mix

Beat butter in small mixer bowl until creamy. Beat in soup mix. Cover and refrigerate.

Yield: 1 1/4 cups.