Can be prepared in 45 minutes or less.

Ingredients

　　1 large carrot

　　1 large zucchini

　　1/2 tablespoon unsalted butter

　　1 teaspoon freshly grated orange zest

　　1/2 teaspoon freshly grated lemon zest

　　2 tablespoons slivered almonds, toasted

　　Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise into 1/8-inch julienne. In a non-stick skillet heat butter over moderately high heat until foam subsides and sauté carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes. Stir in almonds and season with salt and pepper.