Herb Buttered Zucchini & Carrots

Ingredients:
1 pound baby carrots
1 pound small zucchini
1/2 cup boiling water
1 tsp. salt
1 tsp. dried thyme or 2 tsp. fresh thyme leaves
2 tablespoons butter

Directions:
Scrub the carrots and zucchini. Slice the zucchini 1/8
inch thick and leave the carrots whole. To the boiling water
add the salt, thyme and carrots. Cover and simmer about
10-15 minutes until carrots are still crisp-tender. Add the
zucchini and mix well. Bring back to a boil and cover.
Reduce heat and simmer about 5 minutes, until vegetables
are tender. Drain and add butter, tossing gently to coat.
This makes about 4 servings.

Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

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Recipe submitted by: Brenda Hyde -