Zested Carrot Zucchini Julienne

• 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

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

carrot, zucchini, unsalted butter, freshly grated orange zest, freshly grated lemon zest, slivered almonds

Taken from www.epicurious.com/recipes/food/views/zested-carrot-zucchini-julienne-13271 (may not work)