Carrot- Apricot Casserole

INGREDIENTS:

2 Baking potatoes; peeled
2 sm Carrots; peeled
2 md Zucchini;
2 tb Butter;
-=OR=-
2 tb Margarine;
1 ts Dried basil;
Salt
Black Pepper; freshly ground

Grate the potatoes. Rinse with cold water, drain well and pat dry. Grate the carrots and zucchini 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. Source: Fast & Fresh by Lucy Waverman Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE(YEA! RIGHT! You know me by now, CUT BACK ON THE FAT.) (right at this monent I think zuccini is a freeby. I am very excited to try this one and SOON)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip