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Zucchini and Carrot Hash
Print Recipe
Author
Amber Brady
Ingredients
1
Tbsp
butter, ghee, or olive oil
2
garlic cloves, minced (about 1 tsp)
2
carrots, shredded (about 1 1/2 cups)
1
zucchini, shredded (about 2 cups)
Salt and Pepper, to taste
Instructions
In a skillet, heat butter or olive oil. Add garlic and stir until fragrant, about 30 seconds.
Add shredded carrots and sauté for about 2 minutes.
Add shredded zucchini and sauté for an additional 2 to 3 minutes or until desired tenderness.
Season to taste with salt and pepper.
Notes
*I love using the shredding attachment on my food processor to make shredding the carrots and zucchini really fast and easy.
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