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Stir-Fried Zucchini and Carrots
Recipe Courtesy of Reasor's
  • 3 tablespoons Salad Oil
  • 4 Medium Zucchini, cubed
  • 4 Large Carrots, thinly sliced
  • 1/4 teaspoon Salt
  • Dash Pepper
  • 3/4 cup Shredded Pasteurized Process Cheese Spread Loaf (velveeta)

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  1. Heat oil in large skillet over medium heat.
  2. Add zucchini and carrots; cook and stir just until crisp-tender, 3 to 4 minutes.
  3. Stir in salt, pepper and cheese spread.
  4. Heat, stirring constantly, until cheese is melted and vegetables are coated.
Servings: 6