1 large zucchini
1 large carrot
1 large leek, white part only, outer leaves removed
1 T. fresh lemon juice
1 tsp fresh thyme leaves
salt and pepper to taste
Shave the zucchini and carrot into ribbons using a vegetable peeler to make long, thin strips. Slice the leek into long slices.
Saute leek in butter in a large skillet over medium-high heat for 1 minute. Add the zucchini and carrot, and saute 2-3 minutes, or until leek is tender.
Remove from heat, toss with lemon juice, thyme, salt and pepper. Serve immediately.
Made this 8/28/07 with Orange Piccata Chicken.