Carrots and summer squash are rich in plant nutrients that support healthy vision. Serve this alongside grilled fish for dinner, or top it with a poached egg and enjoy some vegetables for breakfast.

Yield: 4 servings

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients

• 3 ½ cups shredded zucchini
• 1 tbsp extra virgin olive oil
• ¼ cup diced yellow onion
• ½ cup shredded carrots
• ¼ tsp ground coriander
• ¼ tsp ground cumin
• ¼ tsp salt
• ¼ tsp smoked paprika
• Cilantro for garnish

Directions

1. Shred the zucchini using a food processor. Work in batches and squeeze the shredded zucchini over the sink to eliminate excess water. Set the zucchini aside.

2. Heat the olive oil in a large skillet over medium-high. Add the onions and cook for three minutes until they begin to soften. Add the carrots and cook for one more minute. Add the zucchini and cook for five minutes until the vegetables are cooked through and begin to brown.

3. Add the coriander, cumin, salt and smoked paprika. Stir well. Sprinkle with chopped cilantro, and serve warm.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.