Carrots And Zucchini - cooking recipe

Ingredients

3 medium carrots, scraped and cut into julienne strips (about 2 c.)
1 small onion, sliced
3 medium zucchini, cut into julienne strips (about 2 c.)
1/2 tsp. salt
1 Tbsp. corn oil margarine, melted

Preparation

Combine carrot and onion in a medium saucepan.
Add water to barely cover vegetables.
Cover and bring to a boil.
Reduce heat and simmer 5 minutes.
Add zucchini and salt; continue to simmer, covered, 5 minutes.
Drain off liquid.
Drizzle vegetables with margarine and serve hot.
Yields 8 servings.
Serving size:
1/2 cup.