- 2 large carrots, peeled
- 3 large zucchini, peeled
- 3 large yellow squash, peeled
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons minced fresh parsley leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 lime, juiced
Cut carrots, zucchini, and squash into thin ribbons with a mandoline slicer.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes. Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice. Cook for 6 to 10 minutes.