serves 2
Ingredients
- 2 large carrots
- 3 medium zucchini
- 2 tbsp cold pressed coconut oil
- 2 garlic cloves, minced
- 2 tbsp thyme, fresh or dried
- 1/2 tsp salt (sea/Himalayan/rock)
- 1/4 tsp black pepper, ground
Peel carrots and trim the zucchinis ends. Slice carrots and zucchinis into strips resembling ribbons (a vegetable peeler works well for this). Apply light pressure with a peeler along the sides of carrots and zucchinis. Heat up a frying pan with oil on medium heat then cook and stir carrots and garlic in the hot oil until carrots are softened slightly. Then add zucchinis and thyme and cook until they are softened. Season with salt and pepper.
You can serve it with buckwheat, quinoa, brown rice, gluten-free pasta etc.
If you’re not vegan/vegetarian serve with an egg, fish or meat.
Enjoy!