Carrot and zucchini julienne

1. Cut carrots and zucchini into 1/8" thick julienne strips.
2. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes.
3. Remove to a bowl and keep warm.
4. Steami zucchini, covered, until crisp-tender 1 minute and add carrots.
5. Heat butter, lemon juice, salt and pepper; stir into vegetables.
6. Sprinkle with poppy seeds and serve.