Carrot, Zucchini and Potato Shreds
baking potatoes, peeled
Rinse with cold water, drain well and pat dry.
Grate the carrots and zucchinis and combine with the potatoes.
Melt the butter in a large skillet on medium-high heat.
When sizzling, add the vegetables and saute for 2 minutes.
Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender.
Season with salt and pepper.