Ingredients
3 medium carrots, peeled2 medium zucchini2 tablespoons butter3/4 cup reduced-sodium chicken broth2 tablespoons minced fresh parsley, divided
Preparation
Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.
In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.
