- 4 cups fresh broccoli florets
- 3/4 cup fresh baby carrots, quartered lengthwise
- 2 teaspoons canola or vegetable oil
- 1 medium zucchini, halved lengthwise and sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a nonstick skillet or wok, stir-fry broccoli and carrots in oil for 5 minutes. Add the zucchini, salt and pepper; stir-fry 4-5 minutes longer or until vegetables are crisp-tender.