Zucchini and Carrot Sauté

1 tablespoon olive oil

3 medium zucchini, rinsed, trimmed, shredded, and squeezed dry in a paper towel

2 medium carrots, peeled and shredded

2 medium cloves garlic, minced

2 tablespoons minced fresh parsley leaves, or tarragon, basil, or mint

Salt and ground black pepper

Heat oil in 10-inch nonstick skillet over medium-high heat. Add zucchini, carrot, and garlic; cook, stirring occasionally, until vegetables are tender, about 7 minutes. Stir in herbs and salt and pepper to taste. Serve immediately.