Two Zucchini and Carrot Spaghetti

I like to present this under a brace of brown quail. The spaghetti can be done the easy way, using the famous Japanese vegetable cutter with a handle or the not so hard way by peeling all the vegetables with a potato peeler along their lengths and slicing the thin strips lengthwise into ⅛-inch-thick spaghetti.

The second technique retains more natural taste in the vegetables because the knife bruises the vegetables a little less and cuts them a little thicker. Be careful; the cookin