2 1/2 c. julienne carrots
2 1/2 c. julienne zucchini
2 tbsp. olive oil
1 garlic clove, crushed (opt.)
1 tbsp. fresh lemon juice
3 tbsp. dry white wine

Use a large frying pan. Add oil to a HOT pan and then the carrots. Saute or stir fry for 2 minutes then add zucchini. Toss about for 3 minutes. Add lemon juice and wine. Toss and remove from heat. Serve immediately. You might like to try garlic with this. Add a crushed clove when you put in the oil.