4	Cups	Fresh broccoli florets
3/4	Cup	Fresh baby carrots, quartered lengthwise
2	Tsps.	Canola or vegetable oil
1	Medium	Zucchini, halved lengthwise and sliced
1/2	Tsp.	Salt
1/2	Tsp.	Ground black pepper

In a non-stick 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.

YIELD: 4 Servings