Ingredients:

  • 3 medium zucchini, shredded (approx. 680g)
  • 2 medium carrots, shredded (approx. 115g)
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh parsley, minced
  • 1 tbsp fresh thyme, minced
  • 1 tbsp fresh lemon juice

Instructions:

  1. Shred the zucchini and carrots. Place them in a colander, toss with a pinch of salt, and let sit for 5–10 minutes.
  2. Transfer the mixture to a kitchen towel and squeeze firmly until no more liquid drips.
  3. Heat the olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until it shimmers.
  4. Add the squeezed zucchini and carrots. Sauté for 5–7 minutes, stirring occasionally, until the edges start to turn golden brown and the vegetables are tender.
  5. Lower the heat to medium. Stir in the minced garlic and cook for 60 seconds until aromatic.
  6. Remove from heat immediately. Fold in the minced parsley, thyme, lemon juice, salt, and pepper. Stir until evenly distributed.