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Zucchini & Carrots Parmesan

Cummulative Rating

Servings
Serves 4
Difficulty
Easy
Ingredients

1/2 cup gf chicken stock
1 pound medium zucchini, shredded
2 medium carrots, shredded
Ssalt and pepper to taste
1 Tablespoon parmesan cheese, grated
Directions
In a medium skillet, boil stock over medium- high heat until reduced by half, approximately 2 minutes. Add zucchini and carrots. Season with salt and pepper. Cook and stir until just tender, about
4 minutes. Sprinkle with cheese and serve.
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Posted By Member:
Posted Date: 3/23/2013

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