I actually saw this recipe on Becky Higgins blog and thought I would give it a try. My husband and I really loved it. I thought the dill and Parmesan together was a great flavor. My boys aren’t real fond of Parmesan cheese, I should have left that off their portion. They ate it though, so I consider it a winner. I will definitely be making this again next year when we have more zucchini.
Carrots and Zucchini
1 1/2-2 cups baby carrots
1 medium zucchini, sliced
1-2 Tbsp. grated Parmesan cheese
Salt and pepper