Carrot, Zucchini and Potato Shreds

Main Ingredient: Potatoes
Dietary: Diabetic
Yield:

Carrot, Zucchini and Potato Shreds ingredients

2 Baking potatoes; peeled
2 small Carrots; peeled
2 med Zucchini
2 T butter
-=OR=-
2 T margarine
1 t Dried basil;
Salt
pepper, freshly ground

Cooking Carrot, Zucchini and Potato Shreds

1. Gratei the potatoes.
2. Rinse with cold water, drain well and pat dry. Grate the carrots and zucchini and combine with the potatoes, Melt the butter in a large skillet on medium-high heat.
3. When sizzling, add the vegetables and saute for 2 minutes.
4. Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender.
5. Seasoni with salt and pepper.
6. Source: Fast & Fresh by Lucy Waverman Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE(YEA! RIGHT! You know me by now, CUT BACK ON THE FAT. ) (right at this monent I think zuccini is a freeby.
7. I am very excited to try this one and SOON).