Carrot, Zucchini And Potato Shreds

Grate the potatoes. 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. When sizzling, add the vegetables and saute for 2 minutes. Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender. Season with salt and pepper.

You know me by now, CUT BACK ON THE FAT.) (right at this moment I think zucchini is a freeby. I am very excited to try this one and SOON)