Ingredients

• 1 large carrot
• 1 large zucchini
• 1/2 tablespoon unsalted butter
• 1 teaspoon freshly grated orange zest
• 1/2 teaspoon freshly grated lemon zest
• 2 tablespoons slivered almonds, toasted

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Instructions

1. Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise into 1/8-inch julienne. In a non-stick skillet heat butter over moderately high heat until foam subsides and sauté carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes. Stir in almonds and season with salt and pepper.