Zucchini and Carrots with Fresh Herbs

Slice the 2 medium carrots into thin rounds, approximately ¼ inch thick. Cut the 4 medium zucchinis into julienne strips (thin matchstick cuts) to ensure even cooking.

Melt the 2 tbsp unsalted butter in a large skillet over medium heat until it foams and becomes fragrant, about 1 minute.

Add the sliced carrots to the butter and sauté for 3-4 minutes, stirring occasionally, until they begin to soften.

Add the zucchini julienne strips to the skillet and stir gently to combine with the carrots.

Sprinkle the 1 tbsp fresh thyme (or 1 tsp dried thyme), 1 tsp fresh dill weed (or ¼ tsp dried dill weed), ⅛ tsp salt, and ¼ tsp freshly ground black pepper over the vegetables and toss well to distribute the seasonings evenly.

Cook the vegetables for 5-6 minutes, stirring gently every minute or so, until the zucchini is tender-crisp and the carrots are cooked through.

Remove the skillet from heat and drizzle the 2 tsp fresh lemon juice over the vegetables, then toss gently to combine.

Transfer to a serving dish and serve warm as a side dish.