Ingredients
1 cup chicken stock
2 garlic cloves, minced
1 pinch cayenne pepper
4 large zucchini, cut into 1/8 x 5-inch strips
1 small carrot, cut into julienne strips
14 cup parmesan cheese
Method
Sources
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Recipe1M+
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large stock pot — batch stocks, pasta water, lobster, canning
French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Clean, direct heat — universal hot spice for any cuisine
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large stock pot — batch stocks, pasta water, lobster, canning
French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Clean, direct heat — universal hot spice for any cuisine
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a large skillet, heat stock, garlic and cayenne pepper to boiling high heat. add zucchini, cover, and cook until tender 1-2 minutes. *at the last 30 seconds of cooking the zucchini add carrots if you like them a little tender. *. drain off liquid. add remaining ingredients to pan and toss until cheese melts. serve immediately.