I usually make this as a side dish at a barbecue but it's a great light dinner in itself. Zucchini and carrots are sauteed in butter, mixed in a creamy sauce and tossed with spaghetti.
I didn't want the zucchini to turn to mush or the garlic to burn before the carrots were done so I gave them a headstart in the pan. I added a bit of salt and used dry dill weed instead of fresh. My husband said he would eat this ANYTIME! Paired it with the Lemon Garlic Tilapia from this site. - 02 Jul 2008 (Review from Allrecipes USA and Canada)
I used this as a base to make a clean out the fridge pasta dish. I doubled the amount of vegetables and added an onion. To make it healthier I used whole wheat pasta, margarine, and fat free milk. Salt and pepper really make this amazing. - 20 Aug 2011 (Review from Allrecipes USA and Canada)
This was great and the family enjoyed it. I did as the other reviewer and sauteed the carrots, some sweet onion and mushrooms for a bit before adding in the garlic and zucchini. I also added more garlic as we like a lot of garlic. Used 1/2 & 1/2 cream. May add a bit more cream next time, but was very happy overall. - 03 Jan 2010 (Review from Allrecipes USA and Canada)