Sliced Zucchini with Shredded Carrots


Preparation info
  • Serves

    3 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This is a very pretty and delicate dish. The zucchini are silky with a slight crispness along the edges and the carrot shreds are firm. It is an excellent dish hot, at room temperature, or chilled.


  • 1 pound zucchini
  • 1 cup shredded carrots
  • 4 tablespoons


Wash and dry the zucchini, and trim off the ends. Do not peel. Cut each crosswise into -inch-long sections; then cut each section lengthwise into ¼-inch-thick slices.

Peel the thick end of a large ca