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
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.