Sautéed Zucchini and Carrots with Olive Oil

Wash the zucchinis and carrots with plenty of water. After lightly scraping the skin off the zucchinis, dice both into cubes or matchstick shapes.

Finely dice the dry onion into small cubes suitable for cooking.

Pour olive oil into a large pan and heat over medium heat. Add the chopped onions to the heated oil and sauté for approximately 3 minutes until they turn pink.

Add the carrots to the onions first, as carrots take longer to cook than zucchinis. Continue to sauté the carrots for approximately 4-5 minutes until they soften.

Then add the chopped zucchinis to the pan. After adding salt and black pepper, gently mix all the ingredients.

Cover the pan and let the vegetables cook over low heat for approximately 10 minutes until they release their juices and the liquid evaporates. Towards the end of the cooking time, you can add a small amount of freshly squeezed orange juice to the pan to balance the natural sugar of the carrots and add depth.

When the vegetables have softened and the liquid has evaporated, remove from the heat and serve after letting them rest at room temperature for 5 minutes.