1 lb. carrots, peeled and thinly sliced
2 Tablespoons butter
2 shallots, diced
2 small zucchini, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons minced fresh basil
In a large saucepan, melt the butter over medium heat. Add the carrots and sauté for 4 minutes. Add shallots; cook for 1 minute. Add zucchini and next 3 ingredients; cover and cook 3-4 minutes.